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Cooked by: Chef / Last Modified: 8/1/2008 / Number of Servings: 12 |
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Directions: 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.
| Ingredients:
1/4 Cup(s) All-purpose flour
2 Tablespoon(s) Brown sugar, lightly packed
1 Teaspoon(s) Cinnamon
2 Tablespoon(s) Butter or margarine
2 Squares semisweet chocolate
2 Tablespoon(s) Instant coffee granules
1/2 Cup(s) Hot water
1/2 Cup(s) Sugar
1 Tablespoon(s) Baking powder
1/2 Teaspoon(s) Salt
2 Eggs
1 Cup(s) Sour cream
1/3 Cup(s) Butter or margarine, melted
1 Square semisweet chocolate |
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