Cappuccino cream muffins with chocolate ripple

 
               Cappuccino Cream Muffins with Chocolate Ripple
 
 Recipe By     : Robin Hood Flour Baking Festival 1993
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads, Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CHOCOLATE RIPPLE:
      1/4  c             all-purpose flour
    2      tbsp          brown sugar -- lightly packed
    1      tsp           cinnamon
    2      tbsp          butter or margarine
    2      squares       semisweet chocolate -- chopped
                         BATTER:
    2      tbsp          instant coffee granules
      1/2  c             hot water
    2 1/2  c             all-purpose flour
      1/2  c             sugar
    1      tbsp          baking powder
    1      tsp           cinnamon
      1/2  tsp           salt
    2                    eggs
    1      c             sour cream
      1/3  c             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.
 
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