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Wednesday, May 13, 2009

Cappuccino Muffins with Espresso Spread

Makes 12 muffins

Espresso Spread:
4 oz. cream cheese
1 Tbsp. powdered sugar
1/2 tsp. instant coffee granules
1/2 tsp. real vanilla extract
1/2 cup miniature chocolate chips

Combine all ingredients and mix until well blended. Cover and chill until ready to serve.

2 cups flour
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. salt
1 cup milk
2 Tbsp. instant coffee granules
1/2 cup butter -melted
1 egg -beaten
1 tsp. real vanilla extract
3/4 cup miniature chocolte chips

Combine dry ingredients in a large bowl. In another smaller bowl dissolve instant coffee in milk. Add melted butter and beaten egg to the milk mixture. Stir in vanilla. Pour wet ingredients over the dry ingredients and mix lightly--just until the dry ingredients are moistened. My home ec teacher in school told us to stir just three times when making muffins but I have a very hard time limiting it to just three stirs! Gently fold in the chocolate chips. (Some dry ingredients still may be visible and that's okay.) Line muffin pan with cupcake/muffin papers or grease each tin well very well. (If greasing I like to use Butter-flavored Crisco). Fill paper liners or muffin wells about 2/3 full of muffin batter. Bake at 375* for 17-20 minutes. Cool about 5 minutes or so before removing muffins from wells if not using liners.

My thoughts: Scrumptious! Simply scrumptious!

Serve it with: The espresso spread really completes the muffins. These go well with an egg dish for a brunch. They're pretty tasty as an afternoon snack as well.

Shared with me by: A fellow homeschooling FIAR mom...and I cannot remember who it was.