Cappuccino Muffins
Contributed by Diane S.

                     *  Exported from  MasterCook  *

                            Cappuccino Muffins

Recipe By     : Janice Bassing, Taste of Home  - November 1999
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --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
   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
     1/2  cup           butter or margarine -- melted
   1                    egg -- beaten
   1      teaspoon      vanilla extract
     3/4  cup           miniature semisweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover and
process until well blended.  Cover and refrigerate until serving.  In a
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 375F for 17-20 minutes or until muffins test done.
Cool for 5 minutes before removing from pans to wire racks.  Serve with
espresso spread.

Yield: about 14 muffins (1 cup spread)

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NOTES : 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

September 98 Recipes