Quick Fix

Mocha Muffins

Prep Time: 15 Minutes Start to Finish: 35 Minutes 12 muffins

1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.

2 In medium bowl, mix flour, cocoa, baking powder and salt. In large bowl, beat brown sugar, milk, oil, 1 tablespoon coffee granules and the egg with fork or whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.

3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.

4 Spoon frosting into a small microwavable bowl; stir 2 teaspoons espresso powder into frosting. Heat on High 10 seconds or until frosting can be stirred to drizzling consistency. Drizzle over warm muffins. Serve warm or cool.

1 Muffin: Calories 410; Total Fat 18g (Saturated Fat 6g, Trans Fat 1.5g); Cholesterol 15mg; Sodium 330mg; Total Carbohydrate 59g (Dietary Fiber 2g); Protein 4g Exchanges: 1 Starch, 3 Other Carbohydrate, 3½ Fat Carbohydrate Choices: 4

Cheddar-Chile Cornbread Scones

Prep Time: 20 Minutes Start to Finish: 45 Minutes 8 scones

  • 1¼ cups white whole wheat or all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold butter
  • ¼ cup milk
  • 1 egg, beaten
  • ¾ cup shredded Cheddar cheese (3 oz)
  • 1 can (4.5 oz) chopped green chiles, undrained
  • ⅔ cup crumbled crisply cooked bacon, if desired
  • Honey, if desired

1 Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray.

2 In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, egg, cheese, chiles and bacon.

3 On lightly floured surface, knead dough lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate.

4 Bake 18 to 23 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm with honey.

1 Scone: Calories 347; Total Fat 20.5g (Saturated Fat 11g, Trans Fat 0.5g); Cholesterol 72mg; Sodium 384mg; Total Carbohydrate 33g (Dietary Fiber 3g); Protein 9g Exchanges: 1 Starch, 1 Other Carbohydrate, ½ High-Fat Meat, 2½ Fat Carbohydrate Choices: 2

Festive Touch These south-of-the-border scones are a perfect choice when you are looking to break free from traditional rolls at your holiday table. They would also be a big hit as part of a breakfast buffet.