Cappuccino Cream Muffins Recipe

Cappuccino Cream Muffins Recipe

Yield: 12 servings
Recipe by luhu.jp

Ingredients:

CHOCOLATE RIPPLE
1/4 cup: All purpose flour,
1/2 cup: Sugar,
2 T: Brown sugar,
1 T: Baking powder,
1 tsp: Cinnamon,
1 tsp: Cinnamon,
2 T: Margarine,
1/2 tsp: Salt,
2 Squares: Bakers semi-sweet,
2 each: Eggs,
Chocolate, chopped
1 cup: Sour cream,
Batter,
Or, unflavored 2% yogurt
2 T: Instant coffee granules,
1/3 cup: Margarine, melted
1/2 cup: Hot water,
1 Square: Bakers semi-sweet,
2 1/2 cup: All purpose flour,
Chocolate, melted

Directions:

Prepare large muffin cups. Preheat oven to 400 F.

Chocolate Ripple Mix: Mix flour, sugar and cinnamon in large bowl.
Cut in butter with pastry blender or two knives, until mixture
resembles fine crumbs. Stir in chopped chocolate and set aside.

Batter:Dissolve instant coffee in hot water; cool. Mix flour, sugar,
baking powder, cinnamon and salt in a large bowl. Beat together eggs,
sour cream, melted margarine and coffee. Stir liquid into dry
ingredients, stirring just until moistened. Batter will be stiff.
Spoon half of the batter into the muffin cups. Spoon heaping
tablespoon of ripple mixture over top. Top with remaining batter.
Bake at 400 F for 20-25 minutes or until firm to the touch. Cool in
pan 5 minutes, remove and cool on rack. Drizzle with melted chocolate
if desired. Store in air tight container.

Source: Robin Hood Baking Festival 1993 Recipes Booklet.
Submitted By BARBARA BOUCHARD On 11-04-94


Source from luhu.jp