Cappuccino Chocolate Chunk Muffin Mix
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A dry muffin mix of flour, chocolate chunks, sugar and coffee mix, packed in a sealed bag for gifting or pantry use. Add an egg, milk and melted butter to bake 12 muffins.
Ingredients
Dry mix
- 2 cups flour
- 1 cup semi-sweet chocolate chunks
- 1/2 cup sugar
- 1/2 cup General Foods International coffee mix (any flavor)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
To bake, add
- 1 egg
- 1 cup milk
- 1/2 cup melted butter or margarine
Equipment
- mixing bowl
- zip-top bags
- muffin pan
Directions
- Stir the dry ingredients together and keep them in a sealed bag.
Notes
Preheat oven to 375°F, prepare a 12-cup muffin pan, mix the dry mix with the wet ingredients until just combined, fill cups about two-thirds full, and bake until tops spring back and a toothpick comes out with moist crumbs. Cool in pan briefly, then move to a rack. Storage: dry mix about 3 months in a cool, dry place; muffins 2 days room temperature, 5 days refrigerated, 3 months frozen.
Nutrition
Serving: 85g | Calories: 292kcal | Carbohydrates: 39g | Protein: 4.3g | Fat: 14g | Saturated Fat: 8.2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 298mg | Potassium: 176mg | Fiber: 1.6g | Sugar: 21g | Vitamin A: 292IU | Vitamin C: 0mg | Calcium: 110mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 1 egg, 1 cup milk, 1/2 cup melted butter or margarine; flour counted as all-purpose flour, General Foods International coffee mix counted as sweetened instant mocha coffee mix, milk counted as whole milk, melted butter or margarine (the first choice counted). Brands and portions vary, so use it only as an approximation.
