Yield: 12 Servings
|2½ teaspoon||Baking powder|
|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|
|¾ cup||Semisweet chocolate mini-chips|
|4 ounces||Cream cheese softened|
|½ teaspoon||Instant espresso powder|
|1 ounce||Semisweet chocolate; grated|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .