Cappuccino Muffins

• Spread
• 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
• Muffins
• 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 egg, beaten
• 1 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips

1. In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
2. Cover and refrigerate until serving.
3. 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.
4. Add butter, egg and vanilla; mix well.
5. Stir into dry ingredients just until moistened.
6. Fold in chocolate chips.
7. Fill greased or paper-lined muffin cups two-thirds full.
8. Bake at 375u0b0F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
9. Serve with espresso spread.

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Taken from www.food.com/recipe/cappuccino-muffins-4156 (may not work)