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BETH’S CAPPUCCINO MUFFIN RECIPE
2 1/3 cups (280 g) all-purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
1 tsp (5 ml) ground cinnamon
¾ cup (180 ml) hot water
2 tbsp (30 ml) espresso powder or instant coffee
¼ cup (60 ml) milk
1 cup (200 g) sugar
¾ cup (180 ml) vegetable oil
1/3 cup (80 ml) mini chocolate chips
Preheat oven to 425F (218 g).
In a medium bowl whisk together the flour, baking powder, salt and cinnamon. Set aside.
In a small bowl combine hot water and espresso powder, stir to dissolve. Add milk, stir to combine and 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 half way.
Bake for 17-20 minutes until risen and set. Serve with your favorite cup of coffee. Enjoy! xx
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!