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Cappuccino Cream Muffins With Chocolate Ripple

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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)
----------------------------------------------
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


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