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CAPPUCCINO MUFFIN WITH ESPRESSO SPREAD

THIS MUFFIN IS OUT OF THIS WORLD WITH WONDERFUL FLAVORS. THE RECIPE IS FROM THE TASTE OF HOME MAGAZINE.





List of Ingredients



• ESPRESSO SPREAD:
  
• 4 OUNCES OF CUBED CREAM CHEESE
  
• 1 TABLESPOON SUGAR
  
• 1/2 CUP INSTANT COFFEE GRANULES
  
• 1/2 TEASPOON VANILLA EXRAACT
  
• 1/4 CUP MINI SEMI SWEET CHOCOLATE CHIPS
  
• MUFFIN BATTER:
  
• 2 CUPS FLOUR
  
• 3/4 CUPS SUGAR
  
• 2 1/2 TEASPOONS BAKING POWDER
  
• 1 TEASPOON GROUND CINNAMON
  
• 1/2 TEASPOON SALT
  
• 1 CUP MILK
  
• 2 TABLESPOONS INSTANT COFFEE GRANULES
  
• S1/2 CUP MELTED BUTTER OR MARGARINE
  
• 1 BEATEN EGG
  
• 1 TEASPOON VANILLA EXTRACT
  
• 3/4 CUP MINI SEMI SWEET CHOCOLATE CHIPS
  






Instructions



1. PREHEAT OVEN TO 375°
   
2. IN A FOOD PROCESSOR OR BLENDER, COMBINE THE SPREAD INGREDIENTS, COVER AND PROCESS UNTIL WELL BLENDED. COVER AND REFRIGERATE UNTIL READY TO SERVE.
   
3. IN A BOWL, COMBINE FLOUR, SUGAR, BAKING POWDER, CINNAMON AND SALT.
   
4. IN ANOTHER BOWL, STIR MILK AND COFFEE GRANULES UNTIL COFFEE IS DISSOLVED. ADD BUTTER, EGG AND VANILLA MIXING WELL. STIR INTO DRY INGREDIENTS JUST UNTIL MOISTENED. FOLD IN MINI CHOCOLATE CHIPS.
   
5. FILL GREASED OR PAPER LINED MUFFIN CUPS 2/3 FULL. BAKE FOR 17 TO 20 MINUTES OR UNTIL MUFFINS TEST DONE. COOL FOR 5 MINUTES BEFORE REMOVING FROM PANS TO A WIRE RACK.
   
6. SERVE WITH ESPRESSO SPREAD.
   
7. 14 MUFFINS AND 1 CUP OF SPREAD.
   






Final Comments


THESE ARE TO DIE FOR.