Name: Cappuccino Cream Muffins with Chocolate Ripple
Ingredients: 1/4 c All-purpose flour; 2 tb Brown sugar, lightly packed; 1 ts Cinnamon; 2 tb Butter or margarine; 2 Squares semisweet chocolate, chopped; 2 tb Instant coffee granules; 1/2 c Hot water; 2 1/2 c All-purpose flour; 1/2 c Sugar; 1 tb Baking powder; 1 ts Cinnamon; 1/2 ts Salt; 2 Eggs; 1 c Sour cream; 1/3 c Butter or margarine, melted; 1 Square semisweet chocolate, melted, optional

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Breads, Muffins	12	Servings

INGREDIENTS

1/4	c	All-purpose flour
2	tb	Brown sugar, lightly packed
1	ts	Cinnamon
2	tb	Butter or margarine
2		Squares semisweet chocolate, chopped
2	tb	Instant coffee granules
1/2	c	Hot water
2 1/2	c	All-purpose flour
1/2	c	Sugar
1	tb	Baking powder
1	ts	Cinnamon
1/2	ts	Salt
2		Eggs
1	c	Sour cream
1/3	c	Butter or margarine, melted
1		Square semisweet chocolate, melted, optional

INSTRUCTIONS

CHOCOLATE RIPPLE
BATTER
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.
Recipe by: Robin Hood Flour Baking Festival 1993 Posted to MC-Recipe Digest
V1 #661 by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Jul 8, 1997

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