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Cappuccino Muffins

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 Schulz, Racine, Wisconsin

14 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

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 2% 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, 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 the flour, sugar, baking powder, cinnamon
and salt. In another bowl, combine milk and coffee granules until

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Cappuccino Muffins (continued)

Directions (continued)

coffee is dissolved. Add the butter, egg and vanilla. 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 inserted near the
center comes out clean. Cool for 5 minutes before removing from pans
to wire racks. Serve warm with espresso spread. Yield: about 14
muffins (3/4 cup spread).

Nutrition Facts: 1 muffin with 1 tablespoon spread equals 273 calories, 14 g fat (9 g saturated fat), 44 mg cholesterol, 261 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.