Cappuccino Cream Muffins with Chocolate Ripple

* Exported from MasterCook *

Cappuccino Cream Muffins with Chocolate Ripple

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

Amount Measure Ingredient -- 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.

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