Cappuccino Crunch Muffins - cooking recipe

Ingredients

1 (15 1/2 ounce) package pillsbury nut quick bread mix (Pillsbury Nut Quick Bread & Muffin Mix)
1/2 cup unsweetened cocoa
1 tablespoon instant coffee granules
1 cup toffee pieces
1/2 cup semi-sweet chocolate chips
1 cup buttermilk
1/3 cup oil
2 eggs

Preparation

Heat oven to 400\u00b0F
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.
Bake at 400\u00b0F 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.