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 \N | 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
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .