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  1. Exported from MasterCook

  2. Cappuccino Cream Muffins with Chocolate Ripple

  3. Recipe By : Robin Hood Flour Baking Festival 1993

  4. 12 Preparation Time :

  5. Categories : Breads, Muffins

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. CHOCOLATE RIPPLE:

  8. 1/4 c all-purpose flour

  9. 2 tbsp brown sugar -- lightly packed

  10. 2 tbsp butter or margarine

  11. 2 squares semisweet chocolate -- chopped

  12. BATTER:

  13. 2 tbsp instant coffee granules

  14. 1/2 c hot water

  15. 2 1/2 c all-purpose flour

  16. 1/2 c sugar

  17. 1 tbsp baking powder

  18. 1 tsp cinnamon

  19. 1/2 tsp salt

  20. 2 eggs

  21. 1 c sour cream

  22. 1/3 c butter or margarine -- melted

  23. 1 square semisweet chocolate -- melted, optional

  24. Grease muffin cups or line with paper baking cups. Chocolate Ripple:

  25. Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture

  26. resembles fine crumbs. Stir in chopped chocolate. Set aside.

  27. Batter:

  28. Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon

  29. and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee

  30. together with a whisk or fork. Stir liquid into dry ingredients, stirring

  31. 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

  32. 400 F for 20 - 25 minutes or till firm to the

  33. touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired,

  34. drizzle melted chocolate over top of muffins.

  35. Formatted for MasterCook by Mardi Desjardins July 7, 1997. - - - - - - - - - - - - - - - - - -

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