Cappuccino Muffins
Excellent
Ingredients
- 1 c. milk
- 2 Tbls. instant coffee
- 3/4 c. white sugar
- 1/2 c. melted butter
- 1 egg, beaten
- 1 t. vanilla
- 2 c. all-purpose unbleached white flour
- 2-1/2 t. baking powder
- 1 t. cinnamon
- 1/2 t. salt
- 1/2 c. mini semisweet chocolate chips
Expresso Spread
- 4 oz. low-fat cream cheese, cubed
- 1/2 t. vanilla
- 1 Tbls. sugar
- 1/4 c. mini chocolate chips
- 1/2 t. instant coffee granules
Instructions
In a mixing bowl, stir milk and coffee granules until coffee is dissolved.
Add sugar, butter, egg and vanilla; mix well.
Stir in dry ingredients just until moistened.
Fold in chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375 degrees for 17-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Expresso Spread: combine ingredients with either a mixer or food processor. Cover and refrigerate until serving.
NOTE: Serve with espresso spread. Makes about 14 muffins.