Shelly's Recipe

CAPPUCCINO CHIP MUFFINS

Category: Muffins

2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 tsp instant espresso coffee powder
1/2 tsp ground cinnamon
1 cup milk (scalded & cooled, if desired)
1 lightly beaten egg
1/2 cup lightly salted butter, melted & cooled
1 tsp vanilla
3/4 cup semisweet chocolate mini-chips

Espresso Spread
4 oz cream cheese, softened
1 tbsp sugar
1/2 tsp vanilla and instant espresso powder
1 oz semisweet chocolate, grated

Preheat oven to 375, 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 minutes or until cooked. Makes 12.

NOTE: These muffins freeze well. Serve with spread.

Spread: Place all ingredients in a food processor fitted with a steel blade; process 30 seconds, 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 minutes at room temperature to soften. Makes approx. 1.1/2 cups.