Saturday, February 17, 2007

Mug and Muffin

Our church family had a "Mug and Muffin" social last night. We all were to take our favorite mugs and a batch of our favorite muffins. The hostess provided a selection of hot beverages and we had a variety of muffins to choose from. I thought that was a neat idea. My daughter made the muffins! She chose to make Cappuccino Muffins... which she had made for my birthday in November... and Fruit Surprise Muffins... a recipe from her latest American Girl magazine. Both were delicious!

Cappuccino Muffins
(from the 2000 Taste of Home Annual Recipes cookbook)

Espresso Spread:
4 ounces cream cheese, cubed
1 T. sugar
1/2 t. instant coffee granules
1/2 t. vanilla
1/4 c. miniature semisweet chocolate chips

Muffins:
2 c. flour
3/4 c. sugar
1 1/2 t. baking powder
1 t. cinnamon
1/2 t. salt
1 c. milk
2 T. instant coffee granules
1/2 c. butter, melted
1 egg
1 t. vanilla
3/4 c. miniature semisweet chocolate chips

In a food processor or blender, combine spread ingredients; cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until the coffee is dissolved. Add butter, egg and vanill; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread. Yield: about 14 muffins (1 c. spread).

Fruit Surprise Muffins
(slightly modified from American Girl magazine, March/April 2007)
1 c. flour
1/2 c. sugar, plus a little extra
1 T. baking powder
1/2 t. salt
1/2 c. butter, melted
1/2 c. lemon juice
1 egg
1/2 c. raspberries
1/2 c. blueberries (we used huckleberries)

Preheat oven to 400. Mix the flour, sugar, baking powder, and salt. Mix together butter, lemon juice, and egg. Add dry ingredients into butter mix and stir. Fill muffin cups about a third of the way up. Put a few berries in the muffin cups. Cover the berries with the rest of the muffin batter. Sprinkle muffins with sugar. Bake for 20-25 minutes until slightly brown. Makes one dozen.

1 comment:

Penless Thoughts said...

What a fun idea. Have to keep that one in mind.
Susan