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    Cappuccino Chip Muffins &Espresso Spread


    Source of Recipe


    unknown

    List of Ingredients




    2 cups flour
    3/4 cup sugar
    2 1/2 teaspoons baking powder
    1/2 teaspoon salt
    2 teaspoons instant coffee granules
    1/2 teaspoon cinnamon
    1 cup milk, scalded and cooled
    1 lightly beaten egg
    1/2 cup butter, melted and cooled
    1 teaspoon vanilla
    3/4 cup mini chocolate chips

    Recipe



    Preheat oven to 375ºF, prepare pans. In a large bowl, stir together flour, sugar, baking powder, coffee, salt and cinnamon. In another bowl, stir together milk, butter, egg and vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon batter in pans and bake for 15-20 minutes or until cooked. Makes 12. These muffins freeze well.

    ESPRESSO SPREAD:
    4 ozs cream cheese softened
    1 Tbsp sugar
    1/2 tsp vanilla
    1/2 tsp instant espresso powder
    1 oz semisweet chocolate, grated
    Place all ingredients in a food processor fitted with a steel blade; process 30 secs, or until smooth, stopping to scrape down sides of container with rubber scraper, if necessary. Serve immediately or cover and refrigerate. To serve, let stand 10 minutes at room temperature to soften. Makes approx. 1 1/2 cups.

 

 

 

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