Recipe: Cappuccino Crunch Muffins (using quick bread mix, toffee bits, chocolate chips)
Breads - Muffins, Quick BreadsCAPPUCCINO CRUNCH MUFFINS
1 (15.4 oz.) pkg. Pillsbury Nut Quick Bread and Muffin Mix
1/2 cup unsweetened cocoa powder
1 tablespoon instant coffee granules or crystals, or instant espresso coffee granules
1 cup toffee bits
1/2 cup semisweet chocolate chips
1 cup buttermilk*
1/3 cup oil
2 eggs
Heat oven to 400 degrees F. Line 14 muffin cups with paper baking cups.
In large bowl, combine (dry) quick bread mix, contents of nut packet, cocoa powder and coffee granules; mix well.
Stir in toffee bits and chocolate chips. Add buttermilk, oil and eggs; stir just until dry particles are moistened. Divide batter evenly into lined muffin cups.
Bake at 400 degrees F for 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove muffins from pan. Serve warm or cool.
*To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
Makes 14 muffins
1 (15.4 oz.) pkg. Pillsbury Nut Quick Bread and Muffin Mix
1/2 cup unsweetened cocoa powder
1 tablespoon instant coffee granules or crystals, or instant espresso coffee granules
1 cup toffee bits
1/2 cup semisweet chocolate chips
1 cup buttermilk*
1/3 cup oil
2 eggs
Heat oven to 400 degrees F. Line 14 muffin cups with paper baking cups.
In large bowl, combine (dry) quick bread mix, contents of nut packet, cocoa powder and coffee granules; mix well.
Stir in toffee bits and chocolate chips. Add buttermilk, oil and eggs; stir just until dry particles are moistened. Divide batter evenly into lined muffin cups.
Bake at 400 degrees F for 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove muffins from pan. Serve warm or cool.
*To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
Makes 14 muffins
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