Cappuccino Crunch Muffins |
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Prep Time: 5 Minutes Cook Time: 23 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Source: Pillsbury Ingredients:
1 (15 1/2 ounce) package pillsbury nut quick bread mix (pillsbury nut quick bread & muffin mix) |
1/2 cup unsweetened cocoa |
1 tablespoon instant coffee granules |
1 cup toffee pieces |
1/2 cup semi-sweet chocolate chips |
1 cup buttermilk |
1/3 cup oil |
2 eggs |
Directions:
1. Heat oven to 400°F
2. Line 14 muffin cups with paper baking cups.
3. In large bowl, combine quick bread mix, contents of nut packet, cocoa and coffee granules; mix well.
4. Stir in toffee bits and chocolate chips.
5. Add buttermilk, oil and eggs; stir just until dry particles are moistened.
6. Divide batter evenly into lined muffin cups.
7. Bake at 400°F for 19 to 23 minutes or until toothpick inserted in center comes out clean.
8. Cool 5 minutes.
9. Remove muffins from pan.
10. Serve warm or cool.
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