Cappuccino Muffins Food

CAPPUCCINO MUFFINS

Steps:

• Preheat oven to 190C and put papers into the muffin tin.
• In a bowl combine flour, sugar, baking powder, cinnamon and salt.
• In another bowl, stir milk and coffee granules until coffee is dissolved.
• Add oil, egg and vanilla; mix well.
• Stir into dry ingredients until just moistened, fold in chocolate chips.
• Fill muffin cups 3/4 full and bake for 17-20 minutes.

CAPPUCCINO MUFFINS

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

MAKEOVER CAPPUCCINO MUFFINS

Steps:

• In a large bowl, combine the flours, sugars, baking powder, coffee granules, cinnamon and salt. In a small bowl, whisk the egg, milk, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and walnuts. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., In a small bowl, combine the brown sugar, flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CAPPUCCINO MUFFINS

Steps:

• Preheat oven to 375°F Grease a 12-cup muffin pan or line with paper liners.
• TOPPING: Combine brown sugar, cocoa and cinnamon in a small bowl. Reserve.
• MUFFINS: Combine flour, instant coffee powder, baking powder, baking soda, cinnamon and salt in a large bowl.
• In a separate bowl, combine buttermilk, brown sugar, oil and egg. Stir in dry ingredients. Stir in chocolate chips. Spoon batter into prepared muffin pan.
• Sprinkle muffins with reserved topping.
• Bake in preheated oven for 20 minutes.

CAPPUCCINO MUFFINS

Steps:

• Preheat oven to 375°F
• Line muffin tins with papers or grease well.
• In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
• Set aside.
• In a medium bowl, mix milk, butter, egg, and vanilla until combined.
• Stir milk mixture into flour mixture only until combined.
• Do not over mix.
• Fill muffin cups 3/4 full.
• Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
• Cappuccino muffins freeze well.

CAPPUCCINO MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 375. Paper or grease 15 muffin cups.
• In a mixing bowl, combine first seven ingredients.
• In a smaller bowl, whisk egg, milk, melted butter and vanilla. Stir into dry ingredients in other bowl, just until moistened. Add cup of choc. chips.
• Fill muffin cups 3/4's full. Set aside.
• TOPPING: combine remaining dry ingredients, cut in butter to resemble coarse crumbs. Sprinkle over batter in cups.
• Bake at 375 for 24 minutes, check with a toothpick. Cool for 5 minutes.
• LEFTOVERS: Either reheat in the toaster oven or serve at room temperature Split in half and spread with butter & honey, alongside a cup of tea or cappuccino.

CAPPUCCINO CHOCOLATE CHUNK MUFFINS

Steps:

• 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.

CAPPUCCINO KISS MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and baking soda.
• In another bowl, beat the egg, buttermilk, oil, coffee granules and vanilla until coffee granules are dissolved. Stir into dry ingredients just until moistened.
• Spoon 2 Tbls. batter into greased muffin cups. Place a chocolate kiss in the center of each; top with remaining batter.
• Combine sugar and cinnamon; sprinkle over batter.
• Bake at 425°F for 16-20 minutes or until toothpick inserted into muffin comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CAPPUCCINO MUFFINS

Steps:

• Preheat your oven to 200˚C (395˚F).
• First sift the flour with the cornflour (cornstarch), baking powder and baking soda, and set it aside. Make the espresso, add piping hot milk, mix and pour it over the cocoa powder, stir well to dissolve the cocoa and set it aside to cool down. Beat the softened butter with the sugar, on high, until light and fluffy, then beat in the eggs, one at a time, beating well after each, then beat in the vanilla.
• Add one third of the dry ingredients to the batter and mix it in, then add one third of the espresso and cocoa mixture and mix it in as well, and repeat until you use up all of the ingredient. Immediately divide the batter between 15 muffin cups, lined with paper liners, and bake in a preheated oven at 200˚C (395˚F), for 12-15 minutes. Serve warm or cold.

CAPPUCCINO MUFFIN RECIPE

Steps:

• Preheat oven to 425F (218C)
• In a small bowl combine hot water and espresso powder, stir to dissolve. Add milk, stir to combine and set aside to cool.
• In a medium bowl whisk together the flour, baking powder, salt, and cinnamon. Set aside.
• In a large bowl, whisk together eggs, sugar, and oil. Then slowly add the coffee mixture, stir to combine. Then add the dry ingredients in thirds, whisking gently until smooth. Add chocolate chips, stir to combine.
• Place the muffin papers in a 12-cup muffin tin. Fill each cup halfway.
• Bake for 17-20 minutes until risen and set. Serve with your favorite cup of coffee.

CAPPUCCINO MUFFINS

Steps:

• In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
• Cover and refrigerate until serving.
• For the muffins: 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.
• Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Serve with espresso spread.

WILLIAM SHATNER'S CAPPUCCINO MUFFINS

Steps:

• Preheat oven to 400° and grease muffin tins or line with paper baking cups.
• Sift all dry ingredients together into a bowl.
• Make a well in the center of the mixture.
• Beat the egg together with the milk and the melted butter. Add the vanilla.
• Add to the dry ingredients along with the chocolate chips and mix until just moistened.
• Spoon batter into prepared muffin cups, filling each 2/3 full.
• Bake until just done, approximately 20 minutes.

CAPPUCCINO MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Fill 12 large muffin cups with paper liners. Set pan aside. Stir together flours, cocoa powder, sugars, baking powder and instant coffee powder. In another bowl, beat butter, half and half, sour cream and eggs until smooth.
• 2. Fold dry ingredients and chocolate into egg cream mixture; mix lightly until just moistened. Fill prepared muffin cups 2/3 full; bake at 350 degrees until tops are firm, about 15 minutes.