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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cappuccino Muffins Recipe

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This recipe for Cappuccino Muffins is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MUFFINS:
2 Cups flour
3/4 cup sugar
2.5 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 Tbsp instant coffee granules
1.5 tsp vanilla
1 cup milk
1/2 cup melted butter
1 beaten egg
3/4 cup mini semisweet chocolate chips
Topping/crumble:
1/4 cup soft butter
1/4 cup sugar
6 Tbsp flour
Spread:
2 Tbsp sugar
1-2 tsp vanilla
ESPRESSO SPREAD:
4 oz cream cheese
3-4 Tbsp sugar
2 tsp instant coffee granules
2 tsp vanilla extract
1/4-1/2 cup mini semisweet chocolate chips
Directions:
Directions:
In a food processor or blender, combine the spread ingredients; cover and process until well blended. COver and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon, and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg, and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two thirds full. Mix and add the crumbe to top(optional). Bake at 375º for 17-20 minutes oor until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.
Number Of Servings:
Number Of Servings:
14 muffins or 25 mini muffins
Personal Notes:
Personal Notes:
An on-line recipe uses half sugar half brown sugar. The crumble can be optional, sounds yummilicious!

 

 

 

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