Cappuccino Cream Muffins
Source of Recipe
Source: Robin Hood Baking Festival 1993 Recipes Booklet
Recipe Introduction
--------------------------------------------------------------------------------
List of Ingredients
CHOCOLATE RIPPLE:
1/4 c. All-purpose flour
2 tbs Brown sugar
1 tsp. Cinnamon
2 tbs. Margarine
2 Squares Bakers semisweet Chocolate, chopped
BATTER:
2 tbs. Instant coffee granules
1/2 c. Hot water
2 1/2 c. All-purpose flour
1/2 c. Sugar
1 tbs. Baking powder
1 tsp. Cinnamon
1/2 tsp. Salt
2 Eggs
1 c. Sour cream
1/3 c. margarine, melted
1 Square Bakers semisweet Chocolate, melted
Recipe
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.
|
|
member logon
