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.