Cappuccino Muffins Recipe

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
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• 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
  X Featured sponsor Bake Some Love with Nestlé^® Nothing says “I love you” like fresh baked Nestlé® Toll House® chocolate chip cookies. Who would you bake some love for?
  
  Visit tollhouse.com to be inspired by real baking stories, recipes, tips and more!

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. Yield: about 14 muffins (1 cup spread).

Cappuccino Muffins published in Taste of Home October/November 1999, p25