Ingredients:
4 ounces cream cheese, cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon, ground
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter or 1/2 cup margarine, melted
1 eggs, beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Directions:
In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
Cover and refrigerate until serving.
For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until 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 F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Serve with espresso spread.
Servings: Serve
Time preparation: 15 min.
Time total: 35 min.