Cappuccino Muffins

Well we made this AWESOME recipe Saturday and it turned out perfect(well, as much of perfection that can be achieved here on earth!).Although these are titled "Muffins" they are really more of a dessert then a breakfast! One bit of muffin making info that I found very useful to keep in mind is, NEVER over mix! If you over mix they will not turn out right and, unless you like eating muffins in "rock candy"  form you will not enjoy them!

Cappuccino Muffins with Espresso Spread

Espresso Spread:

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

In a food processor or blender. combine the spread ingredients; cover and process until well blended. Transfer to a small bowl and refrigerate until serving. Note: I advise doing this the night before so that way you don't get warm espresso spread *gag*

Muffins:


2 cups all-purpose flour (you could use whole wheat, but I'm not quite sure how they would rise)
3/4 cup of sugar
2-1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
1 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1teaspoon vanilla extract
3/4 cup of miniature semisweet chocolate chips (I used regular size and it worked fine)

In a large bowl, combine flour, sugar,baking powder,cinnamon and salt. In another bowl, stir milk and coffee until the coffee is dissolved.Add butter, egg and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper lined(sometime paper lined works better) muffin cups 2/3 full(or to whatever extent you want!) Bake at 375 for 17-20 min. This batch supposedly make 14 muffins but for me it only made 12.

P.S.If you make the muffins the night before it really brings our the coffee flavoring


Sam for Muffin Men Inc.