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.
What You Need
Original recipe yields 12 servings
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 egg s
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
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Let's 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.
Substitute milk for the brewed MAXWELL HOUSE Coffee.
Store cooled muffins in resealable plastic bag for up to 1 week.
Prepare as directed, substituting 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks for the 2 oz. chocolate.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
1 doz. or 12 servings, 1 muffin each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.