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You are here: Home / Recipes / Viennese Coffee and Cappuccino Muffins

Viennese Coffee and Cappuccino Muffins

January 1, 2007 by Cid Bus

Viennese Coffee and Cappuccino Muffins

Viennese Coffee – (Hot) 4 servings

INGREDIENTS:

  • 1/2 cup chocolate
  • 2 1/2 cups strong coffee
  • 4 tablespoons light cream
  • 2/3 cup heavy cream
  • 1 teaspoon sugar
  • dash of cinnamon
  • dash of cocoa

Viennese Coffee
Viennese Coffee

PREPARATION:

  1. Melt chocolate in saucepan
  2. Stir in light cream
  3. Slowly add coffee, beating until frothy
  4. In a cold bowl whip heavy cream and sugar
  5. Pour coffee mixture into cups
  6. Top off with heavy cream

Garnish with sprinkle of cinnamon and cocoa

Cappuccino Muffins

INGREDIENTS:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons instant espresso coffee powder (or instant coffee)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup whole milk
  • 1/2 cup butter, melted and cooled
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract

Cappuccino Muffins
Cappuccino Muffins

PREPARATION:

  1. Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
  2. In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
  3. Set aside.
  4. In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix.
  5. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze well.
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Cid Bus
Cid Bus
Cid Bus has been an executive in the Hospitality Industry for 15 years. Also a graduate of the NY Restaurant school and co-owner of a catering company. A competitive long-distance trail runner and endurance rider, she be tracked down at their bed and breakfast Fish Creek House in Southwest Montana.
Cid Bus
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  • Viennese Coffee and Cappuccino Muffins - January 1, 2007

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