Try this Cappuccino Cream Muffins with Chocolate Ripple recipe, or contribute your own.
Suggest a better descriptionGrease 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. Formatted for MasterCook by Mardi Desjardins July 7, 1997. Recipe by: Robin Hood Flour Baking Festival 1993 Posted to MC-Recipe Digest V1 #661 by Mardi Desjardins
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 368 | ||
Calories from Fat: 145 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 201.3mg | 62 % | |
Sodium 527.2mg | 18 % | |
Potassium 140.1mg | 4 % | |
Total Carbohydrate 48.4g | 14 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 47.1g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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