Cappuccino Crunch Muffins

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Cappuccino Crunch Muffins

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

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.

YIELD: 14 Muffins


Tips:
* To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.