Cappuccino Muffins

Ingredients:

• 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.

Directions:

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.