Tuesday, November 17, 2009

Cappuccino Muffins with Espresso Spread

Remember these muffins that my friend brought over? She kindly gave me the recipe and so I thought I'd share it with you too. I haven't had the energy to make then yet, but I'll get there.

Cappuccino Muffins with Espresso Spread

4 ounces cream cheese, cubed
1 Tbls sugar
1/2 tsp instant coffee granules
1/2 tsp vanilla extract
1/4 cup miniature semisweet chocolate chips

2 cups all-purpose flour (I use our home-ground whole wheat)
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 Tbls instant coffee granules
1/2 cup butter, melted
1 egg, beaten
1 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover and process until 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 in 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 degrees 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)

1 comment:

Angela said...

Yum times a million! Maybe if you eat a few more of them you'll have some energy! (Haha, I kid.) :)