cappuccino muffins
not the best picture ever, but trust me when I say these are possibly the best muffins one could go for!
cappuccino muffins
to make the cappuccino powder into a vegan one, I used the recipe that
Katie came up with. yum!
2 cups flour half whole wheat, half all purpose this time. [I didn't feel like opening a new package of pastry flour. lazy butt that I am!]
a generous 1/2 cup chocolate chips
1/3 cup sugar
1/2 cup cappuccino powder
2 1/2 t baking powder
1/2 t cinnamon
1/2 t salt
egg substitute for 1 egg [I used Ener-g]
1 cup soy milk [you can use vanilla, chocolate or even plain. or any other sort of milk works too]
1/3 cup melted margarine, oil OR applesauce
preheat oven to 350F. prepare muffin tin [it makes 6 jumbo muffins].
sift flour, cappuccino powder, sugar, baking powder, cinnamon, and salt together.
in another bowl, prepare egg replacer and whisk in other wet ingredients. add chocolate chips.
add wet ingredients to dry, do not overmix.
pour batter into muffin tin, bake for 20 minutes, check with toothpick or knife.
once done, let cool for a few minutes in muffin tin, then place on a cooling rack until completely cool. these muffins freeze well.
cappuccino muffins
to make the cappuccino powder into a vegan one, I used the recipe that
Katie came up with. yum!
2 cups flour half whole wheat, half all purpose this time. [I didn't feel like opening a new package of pastry flour. lazy butt that I am!]
a generous 1/2 cup chocolate chips
1/3 cup sugar
1/2 cup cappuccino powder
2 1/2 t baking powder
1/2 t cinnamon
1/2 t salt
egg substitute for 1 egg [I used Ener-g]
1 cup soy milk [you can use vanilla, chocolate or even plain. or any other sort of milk works too]
1/3 cup melted margarine, oil OR applesauce
preheat oven to 350F. prepare muffin tin [it makes 6 jumbo muffins].
sift flour, cappuccino powder, sugar, baking powder, cinnamon, and salt together.
in another bowl, prepare egg replacer and whisk in other wet ingredients. add chocolate chips.
add wet ingredients to dry, do not overmix.
pour batter into muffin tin, bake for 20 minutes, check with toothpick or knife.
once done, let cool for a few minutes in muffin tin, then place on a cooling rack until completely cool. these muffins freeze well.