Cappuccino Muffins with Espresso Spread

Robyn

Yield: 14 muffins and 1 cup spread

Ingredients:

• Spread
• 4 oz cream cheese, cubed
• 1 Tbsp sugar
• 1/2 tsp instant coffee granules
• 1/2 tsp vanilla extract
• 1/4 cup miniature chocolate semisweet chocolate chips
• Muffins
• 2 cups all purpose flour
• 3/4 cup sugar
• 2 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup milk
• 2 Tbsp instant coffee granules
• 1/2 cup melted butter or margarine
• 1 egg, beaten
• 1 tsp vanilla extract
• 1/4 cup miniature chocolate chips

Steps:

1. In a food processor or blender combine the spread ingredients listed above. You can just mix it up however you like, hand beating or electric beaters if you don't have a food processor. Cover and refrigerate the spread, until time to serve the muffins.
   
2. In a bowl, combine flour, sugar, baking soda, cinnamon, and salt.
   
3. In another bowl, mix milk and coffee granules until coffee is dissolved.
   
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4. Add butter, egg, and vanilla and mix well. Stir all this mixture into dry ingredients just until moistened. Fold in chocolate chips.
5. Fill greased or paper lined muffin cups two-thirds full. Bake at 375 degrees F for 17 to 20 minutes or until muffins test done.
   
6. Cool for five minutes before removing from pans to wire racks. Serve with spread.
   

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