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Cappuccino Muffins

 
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Cappuccino Muffins recipe

Yield

12

servings

Prep

20

min

Cook

15

min

Ready

35

min

Trans-fat Free, High Fiber
 

Ingredients

¾ cup cake flour
1 ¼ cups all-purpose flour
½ cup cocoa powder
¼ cup brown sugar
*
½ cup sugar
1 tablespoon baking powder
1 tablespoon coffee
crystals, decaffineated
½ teaspoon salt
6 tablespoons butter
softened
1 cup sour cream
1 cup light cream (half&half)
2 large eggs
2 each oranges
zest of, minced
6 ounces chocolate, bittersweet
finely chopped, null
*

Directions

Butter 12 large muffin cups.

Stir together flours, cocoa powder, sugars, baking powder, coffee crystals.

In another bowl, beat butter, half-n-half, sour cream, and eggs until smooth.

Fold in dry ingredients, orange zest, and chcocolate into egg cream mixture.

Mix lightly until just moistened.

Fill prepared muffin cups ⅔ full.

Bake at 350℉ (180℃) F until tops are firm, about 15 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 73150% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 24g 122%
Trans Fat 0g
Cholesterol 199mg 66%
Sodium 511mg 21%
Total Carbohydrate 28g 28%
Dietary Fiber 7g 28%
Sugars g
Protein 31g
Vitamin A 28% Vitamin C 58%
Calcium 27% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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