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Breads

Cappuccino Chocolate Chunk Muffins

photo by:kraft
Instant cappuccino mix, brewed coffee and cinnamon flavor these moist chocolate-studded muffins. Serve them as part of breakfast, as a dessert or as a tasty snack.
time
prep:
15 min
total:
45 min
servings
total:
1 doz. or 12 servings, 1 muffin each
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What You Need

1-1/2
cups  flour
1
env.  GENERAL FOODS INTERNATIONAL COFFEES Mocha Hot Cappuccino Flavor
1/2
cup  sugar
1-1/2
tsp.  CALUMET Baking Powder
1/2
tsp.  ground cinnamon
1/4
tsp.  salt
2
 eggs
1/2
cup  chilled freshly brewed MAXWELL HOUSE Coffee
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  (1/2 stick) butter or margarine, melted
2
oz.  BAKER'S Semi-Sweet Chocolate, chopped

Make It

PREHEAT oven to 375°F. Mix flour, dry cappuccino mix, the sugar, baking powder, cinnamon and salt in large bowl; set aside. Beat eggs, brewed coffee, sour cream and butter in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. Stir in chopped chocolate.

SPOON into 12 greased or paper-lined medium muffin cups, filling each cup 2/3 full.

BAKE 30 min. or until toothpick inserted in centers comes out clean.

Kraft Kitchens Tips

Substitute
Substitute milk for the brewed MAXWELL HOUSE Coffee.
Storage Know-How
Store cooled muffins in resealable plastic bag for up to 1 week.
Substitute
Prepare as directed, substituting 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks for the 2 oz. chocolate.
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