Cappuccino chip muffins

Yield: 12 Servings

Measure Ingredient
2 cups Flour
¾ cup Sugar
2½ teaspoon Baking powder
½ teaspoon Salt
2 teaspoons Instant espresso coffee powder
½ teaspoon Ground cinnamon
1 cup Milk (scalded & cooled; if desired)
1 Lightly beaten egg
½ cup Lightly salted butter or margarine; melted & cooled
1 teaspoon Vanilla
¾ cup Semisweet chocolate mini-chips
4 ounces Cream cheese softened
1 tablespoon Sugar
½ teaspoon Vanilla
½ teaspoon Instant espresso powder
1 ounce Semisweet chocolate; grated

ESPRESSO SPREAD

Preheat oven to 375øF, prepare pans. In a large bowl, stir together flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl, stir together milk, butter, egg & vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon batter in pans & bake for 15-20 mins or until cooked. Makes 12. These muffins freeze well.

Delicious served with Espresso Spread: Place all ingredients in a food processor fitted with a steel blade; process 30 secs, or until smooth, stopping to scrape down sides of container with rubber scraper, if necessary. Serve immediately or cover & refrigerate. To serve, let stand 10 mins at room temperature to soften. Makes approx. 1-½ cups.

REC.FOOD.RECIPES

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