Beth’s Cappuccino Muffin Recipe | ENTERTAINING WITH BETH




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BETH’S CAPPUCCINO MUFFIN RECIPE
Makes 12

INGREDIENTS:
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
2 eggs
1 cup (200 g) sugar
¾ cup (180 ml) vegetable oil
1/3 cup (80 ml) mini chocolate chips

METHOD:
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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