Cappuccino Chip Muffins
2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 tsp instant espresso coffee powder
1/2 tsp ground cinnamon
1-2 T. cocoa powder, optional
1 cup milk
1 lightly beaten egg (or 2 egg whites, substitute, etc.)
1/2 cup lightly salted butter or margarine, melted & cooled
(can use only 2 T. ICBINB* Light + about 2 T. milk.. GREAT!.
I found them moist enough..even by evening..and absolutely DELICIOUS!)
1 tsp vanilla ( or 2 tsp)
3/4 cup semisweet chocolate mini chips
Preheat oven to 375 F, prepare pans.
In a large bowl, stir together flour, sugar, baking powder, coffee,
salt & cinnamon. In another bowl, stir together milk, butter, egg &
vanilla until blended.
Add dry mix to wet mix until just combined. Stir in chips.
Spoon batter in pans & bake for 15-20 min or until cooked.
These muffins freeze well.
Delicious served with Espresso Spread:
4 oz. cream
1 Tbsp sugar,
1/2 tsp vanilla,
instant espresso powder,
1 oz semisweet chocolate, grated
Place all ingredients in a food processor fitted with a steel blade;
process 30 sec., or until smooth, stopping to scrape down sides
container with rubber scraper, if necessary. Serve immediately
& refrigerate. To serve, let stand 10 min. at room temperature
soften. Makes approx. 1.1/2 cups.
* I can't believe it's not butter Light.
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