Cappuccino Muffins

Cappuccino Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

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

Cappuccino Muffins Recipe

Cappuccino Muffins

Espresso Spread:   4 oz. cream cheese, cubed

1 Tbsp. sugar

½ tsp. instant coffee granules

½ tsp. vanilla

¼ cup miniature semisweet chocolate chips

Muffins:   2 cups flour

¾ cup sugar

2 ½ tsp.  baking powder

1 tsp. cinnamon

½ tsp. salt

1 cup 2% milk

2 Tbsp. instant coffee

½ cup butter, melted

1 egg

1 tsp. vanilla

¾ cup miniature chocolate chips

In a food processor, combine the spread ingredients; cover and process until well blended.   Transfer to a small bowl; cover and refrigerate until servings.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.  In another bowl, combine milk and coffee until 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 muffins cups two-thirds full.  Bake at 357 F. 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.          14 muffins – ¾ cup spread

(Recipe for Cappuccino Muffins was on www.tasteofhome.com)

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