Recipe - Cappuccino Cream Muffins With Chocolate Ripple

CHOCOLATE RIPPLE
One fourth cup Allpurpose flour
2 tablespoon Brown sugar, lightly packed
1 teaspoon Cinnamon
2 tablespoon Butter or margarine
2 Squares semisweet chocolate,
chopped

BATTER
2 tablespoon Instant coffee granules
One half cup Hot water
2 One half cup Allpurpose flour
One half cup Sugar
1 tablespoon Baking powder
1 teaspoon Cinnamon
One half teaspoon Salt
2 Eggs
1 cup Sour cream
1/3 cup 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 MCRecipe Digest
V1 #661 by Mardi Desjardins amdesjar@mb.sympatico.ca on Jul 8, 1997