September 24, 2012

Muffins 101 ~ Cappuccino Muffins

This weekend I attended the first session of my self-taught Muffins 101 class (see here to find out what the heck I'm talking about). I'm happy to report that it went really well.

As a historically horrid baker I felt a bit tentative, arriving in class a bit sheepish with my hands in my pockets and my expectations low but as soon as things got underway I felt better. 

Result: Tasty, moist and light, not too overly sweet (you can adjust chocolate chips to taste - I may even leave them out sometime).

Grade: A
(I enjoy this homeschooling bit ~ when you grade yourself you always feel like the grades are fair.)

The Recipe: (copied from my neighbor Wendy, who is known by the neighborhood children specifically for her delicious baked goods)

Cappuccino Muffins 

2 cups flour
3/4 c sugar
2-1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 T instant coffee

1 c milk
1/2 c butter, softened
1 egg, slightly beaten
1 tsp vanilla
3/4 c chocolate chips

Mix dry and liquid ingredients separately then stir all together just until blended. Fill greased muffin cups 3/4 full (I used cupcake papers 'cause I'm lazy like that). Bake at 375 for 17-20 minutes.



  1. Congrats on making it to class! Love the linen with the embroidered bird. Let me know when you find a Diet Coke muffin recipe. I'm in. :)

    1. Mmmm. I should look for one, or maybe we should invent one!

  2. Well done! I love muffins-they are like bits of cake :) I also love the dish towell embroidery~

    1. Yes, cake you can eat for breakfast. :)

      The embroidered dish towel is one I did - the stitching is a bit wobbly, but oh well.

  3. A grade - good job on the muffins! And an A* (do you have A* grades in the US? It means an exceptional A grade) for the embroidery.

    With the cups - do you use a standard cup that is a certain size or do different people use whatever they have to hand? I've always wondered that about the American way of cooking with cups. I am too scared to try it - I like weighing things!

    1. We use a standard 8 ounce measuring cup which is equal to 240 mL of liquid ~ but I don't know how you would convert for dry ingredients. Geez - that's weird now that I think of it. Dry ingredients would vary depending on their weight I guess. Complicated!

    2. Thank you. From watching US cookery programmes on TV I think you just fill the cup in the same way, wet or dry - I will have a go!

    3. Yes! If you have that US measuring cup then you're set! Just fill it with liquid or dry ingredients. Good luck.


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