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Cappuccino Muffins
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ESPRESSO SPREAD:
4 ounces cream cheese, cubed
1 tbl. sugar
1/2 tsp. instant coffee granules
1/2 tsp. vanilla extract
1/4 cup miniature semi-sweet chocolate chips
MUFFINS:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup milk
2 tbl. instant coffee granules
1/2 cup butter or margarine , melted
1 egg, beaten
1 tsp. vanilla extract
3/4 cup miniature semi-sweet chocolate chips
In a blender or food processor, combine spread ingredients; cover and process until well blended.
Cover and refrigerate until serving.
In a bowl, combine flour, sugar, baking powder, cinnamon and salt.
In another bowl, stir milk and coffee granules until coffee dissolves. Add butter, egg and vanilla; mix well.
Stir into dry ingredients just until moistened.
Fold in chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375 degrees for 17-20 minutes or until muffins test done.
Cool for 5 minutes before removing from pans to wire racks.
Serve with espresso spread.
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