Mochachocolatechipbananamuffins Recipes

Steps:

• Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in bananas, vanilla and coffee mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
• Bake for 25 minutes. Cool on wire racks.

Steps:

• Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.
• Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
• Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.

Steps:

• FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until blended. Top with whipped cream and sprinkle of cinnamon, if desired.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
• Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Steps:

• Preheat oven to 350F degrees.
• In a large bowl, cream margarine, vanilla, and sugar until fluffy.
• Beat in eggs one at a time.
• In another bowl, sift together flour, oats, salt, and baking soda.
• Add dry ingredients alternately with mashed banana to the creamed mixture.
• Do not overmix.
• Fold in chocolate chips.
• Spoon batter into well greased muffin tins and bake for approxamitely 25 minutes.

Steps:

• Heat oven to 400.
• Spray 14 muffin cups with cooking spray.
• In medium bowl combine milk, oil, applesauce, egg & coffee mixture.
• Combine remaining ingredients in a large bowl.
• Add the wet ingredients to dry mixture & mix until combined.
• Fill muffin tins 1/2-3/4 full.
• Bake 30-40 minutes, until toothpick inserted into center comes out clean.

Steps:

• In a blender, combine all ingredients. Cover and process for 45-60 seconds or until frothy. Pour into glasses; serve immediately.

Steps:

• Put the ganache in a 10-ounce ceramic cup. Pull the espresso directly over the ganache, then pour the steamed milk over the top from 12 to 20 inches above the cup. The force of gravity will be all the agitation that is required to mix the ganache with the milk. No stirring will be required. Serve immediately.