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Cappuccino Muffins
Nb persons: 14
Yield: 1 cup spread
Preparation time: 15 minutes
Total time: 35 minutes
Source: Taste of Home
| These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. -Janice Bassing, Racine, Wisconsin | |
| * ESPRESSO SPREAD: | |
| 4 ounces | cream cheese, cubed |
| 1 tablespoon | sugar |
| 1/2 teaspoon | instant coffee granules |
| 1/2 teaspoon | vanilla extract |
| 1/4 cup | miniature semisweet chocolate chips |
| * MUFFINS: | |
| 2 cups | all-purpose flour |
| 3/4 cup | sugar |
| 2-1/2 teaspoons | baking powder |
| 1 teaspoon | ground cinnamon |
| 1/2 teaspoon | salt |
| 1 cup | milk |
| 2 tablespoons | instant coffee granules |
| 1/2 cup | butter, melted |
| 1 | egg |
| 1 teaspoon | vanilla extract |
| 3/4 cup | miniature semisweet chocolate chips |
DIRECTIONS
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. Fold in chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° 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.
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