Cappuccino Muffins Recipe

Ingredients:

For the Spread (Espresso):
4 ozs of cream cheese; diced
1 Tbsp of sugar
1/6 Tbsp of coffee (granulated, instant)
1/4 c of choco chips (miniature sizes, semisweet)
1/6 Tbsp of vanilla extract

For the Muffins:
3/4 c of sugar
1/6 Tbsp of salt
2.5 tsp of baking powder
2 c of flour (all-purpose)
1 tsp of cinnamon (ground)
1 c of milk
1/2 c of margarine or butter; softened
2 Tbsp of coffee (granulated, instant)
1 pc of egg; well-beaten
3/4 c of choco chips (miniature sizes, semisweet)
1 tsp of vanilla extract

Instructions:

Using food processing machine or blender, blend well mixture of 4 ozs of cream cheese (cubed), 1 Tbsp of sugar, 1/2 tsp of granulated instant coffee, 1/2 tsp of vanilla extract and 1/4 c of miniature semisweet choco chips; cover the mixture then refrigerate ’til usage.

In large bowl, mix salt, cinnamon, baking powder, sugar and flour. In separate bowl, dissolve coffee into milk. Add vanilla, egg as well as butter, mixing well. Pour liquid mixture to dry mixture to moisten. Fold mixture with choco chips.

Prepare muffin tin cups by greasing them or lining them with wax paper. Pour mixture into the cups about 2/3 full. Then bake, 375 deg F, 17 to 20 minutes ’til testing indicates that muffins are done. Allow muffins to be cooled on racks and serve them with the spread.

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