Monday, January 26, 2009

Cappuccino 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 granules
  • 1/2 cup butter or margarine melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup miniature semisweet chocolate chips

EXPRESSO SPREAD: 4 ounces cream cheese, cubed, 1 tablespoon sugar, 1/2 teaspoon instant coffee granules, 1/2 teaspoon vanilla extract, 1/2 cup miniature semisweet chocolate chips.


  1. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until the 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 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: 14 muffins
  2. In a food processor or blender, combine spread ingredients; cover and process until well blended. Cover and refrigerate until serving. YIELD: 1 cup spread

This recipe received a GRAND PRIZE and I see why. The are wonderful with a cup of coffee or a tall glass of cold milk.

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