Cappuccino Muffins with Espresso Spread
Ingredients:
- cream cheese, cubed - 4 ounces
- sugar - 1 T
- instant coffee granules - 1/2 t
- vanilla extract - 1/2 t
- minature semi sweet chocolate chips - 1/4 c
- flour - 2 c
- sugar - 3/4 c
- baking powder - 2 1/2 t
- ground cinnamon - 1 t
- salt - 1/2 t
- milk - 1 c
- instant coffee granules - 2 T
- butter, melted - 1/2 c
- egg - 1
- vanilla extract - 1 t
- miniature semi sweet chocolate chips - 3/4 c
Instructions:
Prepare espresso spread -- In a food processor combine coffee granules, vanilla and chocolate chips, process until well blended. Place mixture in a bowl, cover and place in refrigerator until serving. Yields 3/4 cup. Prepare muffins --
In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved, add butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill paper lined muffin cups 2/3 full. Bake in a preheated 375 degree oven for 17 - 20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks. Serve warm with espresso spread. Yields 14 muffins.
