Recipe: Cappuccino Chip Muffins

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Title: Cappuccino Chip Muffins
From: JW (Julia)
Newsgroups: rec.food.cooking
Date: 1997/10/11

Recipe adapted from Mostly Muffins*
Makes 12 muffins. These muffins freeze well.
These muffins taste even better the 2nd day! If you don't have espresso powder, use instant coffee instead.

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 tablespoon instant espresso coffee powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup nonfat dry milk powder
1/2 cup unsalted butter -- melted and cooled
1 cup water
1 large egg -- lightly beaten
1 teaspoon vanilla extract
3/4 cup semisweet chocolate mini-chips

Preheat oven to 375 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.

In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt, cinnamon and dry milk powder. In another bowl, stir together butter, water, egg and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chips.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until muffins test done. (If using a muffin scoop, use approximately 1-1/2 muffin scoops of batter for each muffin; the batter does not rise very much.)

Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.

*The original recipe called for 2 teaspoons of instant espresso coffee powder and 1/2 teaspoon of ground cinnamon. I think the muffins taste better with a little more of these ingredients. Also, the original recipe called for 1 cup milk (instead of 1/4 cup nonfat dry milk powder + 1 cup water), and lightly salted butter or margarine (instead of unsalted butter). -jlw