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Recipe Name: Cappuccino Cream Muffins With Chocolate Ripple Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 12

1/4 Cup(s) All-Purpose Flour
2 Tablespoon(s) Brown Sugar, Lightly Packed
1 Teaspoon(s) Cinnamon
2 Tablespoon(s) Butter or margarine
2 Squares semisweet chocolate
2 Tablespoon(s) Instant coffee granules
1/2 Cup(s) Hot water
1/2 Cup(s) Sugar
1 Tablespoon(s) Baking Powder
1/2 Teaspoon(s) Salt
2 Eggs
1 Cup(s) Sour cream
1/3 Cup(s) 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. Recipe by: Robin Hood Flour Baking Festival 1993 Posted to
MC-Recipe Digest V1 #661 by Mardi Desjardins
<> on Jul 8, 1997

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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