|
Post by §µñƒløw€®§™ on Aug 12, 2002 12:16:01 GMT -5
Prep Time: 10 Minutes (Ready in 35 Minutes) 14 muffins
Ingredients: 1 (15.4-oz.) pkg. Pillsbury® Nut Quick Bread & Muffin Mix 1/2 cup unsweetened cocoa 1 tablespoon instant coffee granules or crystals, or instant espresso coffee granules 1 cup toffee bits 1/2 cup semisweet chocolate chips 1 cup buttermilk* 1/3 cup oil 2 eggs Preparation Directions: 1. Heat oven to 400°F. Line 14 muffin cups with paper baking cups. In large bowl, combine quick bread mix, contents of nut packet, cocoa and coffee granules; mix well. Stir in toffee bits and chocolate chips. Add buttermilk, oil and eggs; stir just until dry particles are moistened. Divide batter evenly into lined muffin cups.
2. Bake at 400°F. for 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove muffins from pan. Serve warm or cool.
High Altitude Instructions: Line 16 muffin cups with paper baking cups. Add 2 tablespoons flour to dry bread mix. Bake as directed above. Tips: * To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
|
|