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| Cook Time: 0 min | | | Yield: 1 dozen | |
Ingredients:
Muffins:
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup milk, scalded and cooled
1/2 cup sweet butter, melted and cooled
1 egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate mini chips
Spread:
4 ounces cream cheese, softened
1 square (1 ounce) semi-sweet chocolate, melted and cooled
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 teaspoon instant espresso coffee powder
Instructions:
Muffins:
Preheat oven to 375 degrees. Grease 12 four ounce or 6 eight ounce muffin tins. In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt, and cinnamon. In another medium bowl, stir together milk, butter, egg, and vanilla until blended. Make a well in center of dry ingredients, add milk mixture and stir just to combine. Stir in chips. Spoon batter into prepared muffin tins and bake 15-20 minutes or until top springs back when touched. Turn out muffins onto wire rack.
Spread:
Place cream cheese, chocolate, sugar, vanilla, and espresso powder in a small bowl and blend thoroughly until smooth and of a consistent color. To serve, allow 10 minutes to soften at room temperature. Serve muffins with a generous amount of Chocolate Espresso Cream Cheese Spread.
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Copyright © 1999 - 2004 Lanier Publishing International
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