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Cappuccino Muffins




Source of Recipe


Taste of Home magazine






List of Ingredients



• ESPRESSO SPREAD:
  
• 4 oz. cream cheese, cubed
  
• 1 T. sugar
  
• 1/2 t. instant coffee granules
  
• 1/2 t. vanilla extract
  
• 1/4 c. minature semisweet chocolate chips
  
• MUFFINS:
  
• 2 c. all-purpose flour
  
• 3/4 c. sugar
  
• 2-1/2 t. baking powder
  
• 1 t. ground cinnamon
  
• 1/2 t. salt
  
• 1 c. milk
  
• 2 T. instant coffee granules
  
• 1/2 c. butter, melted
  
• 1 egg, beaten
  
• 1 t. vanilla extract
  
• 3/4 c. minature semisweet chocolate chips
  






Instructions



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






Final Comments


Yield: about 14 muffins. (1 cup spread)