Title: Cappuccino cream muffins with chocolate ripple
 Categories: Breads, Muffins
      Yield: 12 Servings
 
MMMMM----------------------CHOCOLATE RIPPLE---------------------------
    1/4 c  All-purpose flour
      2 tb Brown sugar, lightly packed
      1 ts Cinnamon
      2 tb Butter or margarine
      2    Squares semisweet chocolate,
           -chopped

MMMMM---------------------------BATTER--------------------------------
      2 tb Instant coffee granules
    1/2 c  Hot water
  2 1/2 c  All-purpose flour
    1/2 c  Sugar
      1 tb Baking powder
      1 ts Cinnamon
    1/2 ts Salt
      2    Eggs
      1 c  Sour cream
    1/3 c  Butter or margarine, melted
      1    Square semisweet chocolate,
           -melted, optional
 
  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 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