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Cappuccino Muffins
Laura, Indiana

ESPRESSO SPREAD 

  • 4 ozs. Cream cheese, cubed 
  • 1 TB sugar 
  • tsp instant coffee 
  • tsp vanilla extract 
  • C mini semisweet chocolate chips

MUFFINS 

  • 2 C all purpose flour 
  • C sugar 
  • 2 tsp baking powder 
  • 1 tsp ground cinnamon 
  • tsp salt 
  • 1 C milk 
  • 2 TB instant coffee 
  • C melted margarine or butter 
  • 1 egg, beaten 
  • 1 tsp vanilla extract 
  • C mini semisweet chocolate chips

In a food processor or blender, combine the 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 until coffee is dissolved. 

Add butter, egg and vanilla; mix well. 

Stir into dry ingredients just until moistened. 

Fold in chocolate chips. 

Pour into greased or paper lined muffin pan two thirds full. 

Bake 375 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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