Cappuccino Muffins
This recipe makes 3 dozen muffins
4 C. flour*
5 tsp. baking powder*
1 tsp. salt*1 1/2 c. sugar
4 Tbsp. instant coffee**
1 to 1 1/2 tsp. ground cinnamon
2 cups milk
1 c. melted butter or margarine, slightly cooled
2 eggs
2 tsp. vanilla
3/4 to 1 1/2 cups of "milk chocolate" chocolate chips (depending on how much chocolate you like)
Beat together the eggs, sugar, instant coffee, cinnamon, vanilla, baking powder*, and salt*. Beat in the milk and melted butter. Stir in the flour and then the chocolate chips. Spray your muffin tins with no-stick spray and fill muffin tins 3/4 way full. Bake in a 375 degree (F) oven for 15-20 min. til muffins are done.
* if using self-rising flour then omit the baking powder and the salt
**with the instant coffee I have found that if you use instant expresso that you need to cut back on the amount you add since its so strong, but if you do like me and buy the cheapest instant coffee you can find then you might need to increase the amount a little bit. Also, my neighbor makes these and she uses instant french vanilla cappuccino instead of instant coffee and while they are a little different they are still delicious. She also adds nuts from time to time to hers and they are very good!
With the chocolate chips, just play with it until you get the right amount of chocolate for your tastes...I use a half a bag of milk chocolate chips. The semi-sweet chips just do not go well with the flavor of these muffins for some reason. If you find that your children ate all your chocolate chips after you've mixed up the muffin batter (this happens at my house often) then a chopped up hershey's bar works wonderfully......I have considered that you might could use baking cocoa but have never tried it since I don't know if you would have to change the amount of sugar in the recipe to compensate for the cocoa powder.
Real butter makes a much richer muffin but also makes it much more expensive. Margarine makes it taste just fine though. Also, if you are short on milk, I have used reconstitued powdered milk and reconstitued evaporated milk without any problems. Also, if I am out of powdered or evap milk I have taken a cup of whole milk and mixed it with a cup of water to make the 2 cups of milk called for in the recipe. They all come out the same regardless of which milk you use, though. You can make this dairy free by using almond milk, coconut oil in place of the butter, and using Enjoy Life chocolate chips.
This recipe makes 3 dozen muffins
4 C. flour*
5 tsp. baking powder*
1 tsp. salt*1 1/2 c. sugar
4 Tbsp. instant coffee**
1 to 1 1/2 tsp. ground cinnamon
2 cups milk
1 c. melted butter or margarine, slightly cooled
2 eggs
2 tsp. vanilla
3/4 to 1 1/2 cups of "milk chocolate" chocolate chips (depending on how much chocolate you like)
Beat together the eggs, sugar, instant coffee, cinnamon, vanilla, baking powder*, and salt*. Beat in the milk and melted butter. Stir in the flour and then the chocolate chips. Spray your muffin tins with no-stick spray and fill muffin tins 3/4 way full. Bake in a 375 degree (F) oven for 15-20 min. til muffins are done.
* if using self-rising flour then omit the baking powder and the salt
**with the instant coffee I have found that if you use instant expresso that you need to cut back on the amount you add since its so strong, but if you do like me and buy the cheapest instant coffee you can find then you might need to increase the amount a little bit. Also, my neighbor makes these and she uses instant french vanilla cappuccino instead of instant coffee and while they are a little different they are still delicious. She also adds nuts from time to time to hers and they are very good!
With the chocolate chips, just play with it until you get the right amount of chocolate for your tastes...I use a half a bag of milk chocolate chips. The semi-sweet chips just do not go well with the flavor of these muffins for some reason. If you find that your children ate all your chocolate chips after you've mixed up the muffin batter (this happens at my house often) then a chopped up hershey's bar works wonderfully......I have considered that you might could use baking cocoa but have never tried it since I don't know if you would have to change the amount of sugar in the recipe to compensate for the cocoa powder.
Real butter makes a much richer muffin but also makes it much more expensive. Margarine makes it taste just fine though. Also, if you are short on milk, I have used reconstitued powdered milk and reconstitued evaporated milk without any problems. Also, if I am out of powdered or evap milk I have taken a cup of whole milk and mixed it with a cup of water to make the 2 cups of milk called for in the recipe. They all come out the same regardless of which milk you use, though. You can make this dairy free by using almond milk, coconut oil in place of the butter, and using Enjoy Life chocolate chips.
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