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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