Cappuccino Chocolate Chunk Muffins

• 1-1/2 cups flour
• 1 env. GENERAL FOODS INTERNATIONAL COFFEES Mocha Hot Cappuccino Flavor
• 1/2 cup sugar
• 1-1/2 tsp. CALUMET Baking Powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 eggs
• 1/2 cup chilled freshly brewed MAXWELL HOUSE Coffee
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup (1/2 stick) butter or margarine, melted
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped

1. Preheat oven to 375F.
2. Mix flour, dry cappuccino mix, the sugar, baking powder, cinnamon and salt in large bowl; set aside.
3. Beat eggs, brewed coffee, sour cream and butter in small bowl with wire whisk until well blended.
4. Add to flour mixture; stir just until moistened.
5. Stir in chopped chocolate.
6. Spoon into 12 greased or paper-lined medium muffin cups, filling each cup 2/3 full.
7. Bake 30 min.
8. or until toothpick inserted in centers comes out clean.

flour, international coffees mocha, sugar, baking powder, ground cinnamon, salt, eggs, coffee, s, butter, chocolate

Taken from www.kraftrecipes.com/recipes/cappuccino-chocolate-chunk-muffins-54568.aspx (may not work)