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
Muffins
Amount Measure Ingredient -- Preparation Method
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--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
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