Ingredients
- 2 squares semisweet chocolate (chopped)
- 2 eggs
- 1 semisweet chocolate melted (square)
- 350 gr all purpose flour
- 240 ml sour cream
- 120 ml water (hot)
- 100 gr sugar
- 75 gr butter
- 30 gr instant coffee granules
- 28 gr brown sugar packed (lightly)
- 28 gr butter
- 14 gr baking powder
- 6 gr cinnamon
- 1 gr salt
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 tablespoon of ripple mixture on top. Top with remaining batter. Bake at 200ºC 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.
