Cappuccino Chocolate Chunk Muffin Mix Recipes

Steps:

• Layer ingredients in 1-1/2-qt. glass canister or jar in the following order (from bottom to top): flour, chocolate, sugar, flavored instant coffee, baking powder, cinnamon and salt, tapping jar gently on counter to settle each layer before adding the next layer. Cover.
• Attach baking directions (see below) to jar.
• Baking Directions:
• Preheat oven to 375°F. Beat 1 egg in large bowl; stir in 1 cup milk and 1/2 cup (1 stick) butter or margarine, melted. Empty muffin mix into bowl. Stir just until moistened. Spoon batter into 12 greased or paper-lined medium muffin cups, filling each cup 2/3 full.
• Bake 15 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pan. Cool completely on wire rack.

Steps:

• Preheat oven to 190C/375F/Gas 5.
• In a small dish mix 1 tablespoon brown sugar with 1/4 teaspoon cinnamon. (This is to sprinkle over muffin tops prior to baking).
• Chop chocolate into small chunks and set aside.
• Bring milk, egg and sour cream to room temperature.
• Melt butter in a medium sized bowl (I give it a blast in the microwave) and set aside to cool a little.
• Into a large mixing bowl sift flour, baking powder, salt, cocoa powder and cinnamon. Whisk together, add sugars and whisk together again. Make a well in the centre and set aside.
• In a measuring jug combine milk and sour cream, mix in espresso powder then vanilla extract. Whisk in egg and finally melted butter.
• Pour into flour etc and mix with a gentle hand until batter is lumpy.
• Finally fold in chocolate chunks.
• Spoon into muffin cups and sprinkle with cinnamon sugar.
• Bake for 22 - 25 minutes or until toothpick comes out clean.

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.

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.

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
• In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Steps:

• Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
• In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Gently stir in raspberries.
• Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
• In small bowl, mix powdered sugar and enough milk to make icing smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.