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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | all-purpose flour |
| 2 Esslöffel | Brown sugar, lightly packed |
| 1 Teelöffel | cinnamon |
| 2 Esslöffel | butter or margarine |
| 2 | Squares semisweet chocolate, chopped |
| 2 Esslöffel | Instant coffee granules |
| 1/2 Tasse | water hot |
| 2 1/2 Tasse | all-purpose flour |
| 1/2 Tasse | sugar |
| 1 Esslöffel | baking powder |
| 1 Teelöffel | cinnamon |
| 1/2 Teelöffel | salt |
| 2 | eggs |
| 1 Tasse | sour cream |
| 1/3 Tasse | butter or margarine, melted |
| 1 | Square semisweet chocolate, melted, optional |
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Grease muffin cups or line with paper baking cups.
Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside.
Batter: Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff. Spoon half the batter into muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 400 F for 20 - 25 minutes or till firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins.
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