| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Muffins | 12 | Servings | |
INGREDIENTS
| 1/4 | c | All-purpose flour |
| 2 | T | Brown sugar, lightly packed |
| 1 | t | Cinnamon |
| 2 | T | Butter or margarine |
| 2 | Squares semisweet chocolate | |
| chopped | ||
| 2 | T | Instant coffee granules |
| 1/2 | c | Hot water |
| 2 1/2 | c | All-purpose flour |
| 1/2 | c | Sugar |
| 1 | T | Baking powder |
| 1 | t | Cinnamon |
| 1/2 | t | Salt |
| 2 | Eggs | |
| 1 | c | Sour cream |
| 1/3 | c | Butter or margarine, melted |
| 1 | Square semisweet chocolate | |
| melted optional |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 151
Total Fat: 17.7g
Cholesterol: 54.8mg
Sodium: 324.4mg
Potassium: 147.9mg
Carbohydrates: 46.9g
Fiber: 2.8g
Sugar: 11.3g
Protein: 6.1g