Friday, September 13, 2013

Cappuccino Muffins


Ingredients:
Spread

  • 4 ounces cream cheese, cubed
  • 1 tablespoon sugar
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon vanilla extract
  • 1/4 cup miniature semisweet chocolate chips


Muffins

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons instant coffee granules
  • 1/2 cup butter or 1/2 cup margarine, melted
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup miniature semisweet chocolate chips



Directions:

  1. In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
  2. Cover and refrigerate until serving.
  3. For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.
  4. Add butter, egg and vanilla; mix well.
  5. Stir into dry ingredients just until moistened.
  6. Fold in chocolate chips.
  7. Fill greased or paper-lined muffin cups two-thirds full.
  8. Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
  9. Serve with espresso spread.



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