Recipe of Cappuccino Cream Muffins with Chocolate Ripple - Food Recipes

-- MasterCook Extracted --

Cappuccino Cream Muffins with Chocolate Ripple

Recipe By : Robin Hood Flour Baking Festival 1993
Serving Size : 12
Preparation Time :0:00
Categories : Breads, Muffins

Ingredients - Preparation Method:

CHOCOLATE RIPPLE: 1/4 c all-purpose flour 2 tbsp brown sugar -- lightly packed 1 tsp cinnamon 2 tbsp butter or margarine 2 squares semisweet chocolate -- chopped BATTER: 2 tbsp instant coffee granules 1/2 c hot water 2 1/2 c all-purpose flour 1/2 c sugar 1 tbsp baking powder 1 tsp cinnamon 1/2 tsp salt 2 eggs 1 c sour cream 1/3 c butter or margarine -- melted 1 square semisweet chocolate -- melted, optional Grease muffin cups or line with paper baking cups. Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside. Batter: Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff. Spoon half the batter into muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 400 F for 20 - 25 minutes or till firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins. Formatted for MasterCook by Mardi Desjardins July 7, 1997. - - - - - - - - - - - - - - - - - -