Recipe: Cappuccino Chip Muffins

Cappuccino Chip Muffins
From Mostly Muffins

2 cups Flour
3/4 cup Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
2 teaspoons Instant Expresso Coffee Powder
1/2 teaspoon Ground Cinnamon
1 cup Milk -- scald & cool
1 Egg -- lightly beaten
1/2 cup Butter Or Margarine -- lightly salted, melt & cool
1 teaspoon Vanilla
3/4 cup Semisweet Chocolate Mini Chips

Preheat oven to 375oF, 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 mins or until cooked. These muffins freeze well.

Makes 12.

Delicious served with Espresso Spread:

4 ozs cream cheese softened, 1 Tbsp sugar, 1/2 tsp vanilla, 1/2 tsp instant espresso powder, 1 oz semisweet chocolate, grated Place all ingredients in a food processor fitted with a steel blade; process 30 secs, or until smooth, stopping to scrape down sides of container with rubber scraper, if necessary. Serve immediately or cover & refrigerate. To serve, let stand 10 mins at room temperature to soften. Makes approx. 1.1/2 cups. CAPPUCCINO CHIP MUFFINS
Adapted from Mostly Muffins

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 cinnamon
1 cup milk
1/2 cup lightly salted butter or margarine melted
1 egg
1 teaspoon vanilla
3/4 cup semisweet chocolate mini-chips

* 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. -jlw

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 and cinnamon. In another bowl, stir together milk, butter, 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. Makes 12 muffins. These muffins freeze well. Chocolate List

Per serving (excluding unknown items): 144 Calories; 1g Fat (8% calories from fat); 3g Protein; 30g Carbohydrate; 18mg Cholesterol; 179mg Sodium CAPPUCCINO MUFFINS
From THE PERFECT CUP by T. Castle

3/4 cup cake flour
1 1/4 cups unbleached flour
1/2 cup cocoa powder
1/4 cup brown sugar
1 tablespoon baking powder
1 tablespoon finely ground coffee
1/2 teaspoon salt
6 tablespoons butter softened
1 cup sour cream
1 cup half and half
2 eggs
zest of 2 oranges minced
3/4 cup bittersweet chocolate finely chopped

Preheat oven to 350 degrees. Sift together dry ingredients. Mix the butter, sour cream, half and half and eggs till smooth. Fold in the dry ingredients, orange zest and chocolate, until just moistened. Fill muffin cups, bake till tops are firm, about 15 minutes.

Per serving (excluding unknown items): 241 Calories; 19g Fat (67% calories from fat); 4g Protein; 17g Carbohydrate; 62mg Cholesterol; 270mg Sodium Orange Cappuccino Muffins
From: The ChiliDog http://umn.edu/~fine0015

3/4 cup Cake Flour
1 1/4 cups Flour
1/2 cup Cocoa Powder
1/4 cup Brown Sugar
1 tablespoon Baking Powder
1 tablespoon Instant Espresso, finely ground
1/2 teaspoon Salt
6 tablespoons Soft Butter
1 cup Sour Cream
1 cup Half And Half
2 Eggs
2 Oranges -- zest only
6 oz. Bittersweet Chocolate, chopped

Preheat oven to 350 degrees. Sift together dry ingredients. Mix the butter, sour cream, half and half and eggs till smooth. Fold in the dry ingredients, orange zest and chocolate, until just moistened. Fill 12 muffin cups, bake till tops are firm, about 15 minutes.