CAPPUCCINO MUFFINS

CAPPUCCINO MUFFINS Made 6 Sep ‘08 JULIA CRUMLEY

Espresso spread:
4 ozs cream cheese, cubed
1 Tablesp sugar
½ Tsp instant coffee granules
½ Tsp vanilla extract
¼ cup miniature semisweet chocolate chips (I use milk chocolate chips)

Muffins:
2 cups all-purpose flour
¾ cup sugar
2-½ Tsp baking powder
1 Tsp ground cinnamon
½ Tsp salt
1 cup milk
2 Tablesp instant coffee granules
½ cup butter, melted
1 egg
1 Tsp vanilla extract
¾ cup miniature semisweet chocolate chips (again I use milk chocolate)

In a food processor or blender, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. 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. Folk in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 17-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.
YIELD: about 14 muffins (1 cup spread).

DELICIOUS