Ingredients:
2 cups all-purpose flour
3/_, cup sugar
1/2 tsp. baking powder
J tsp. ground cinnamon
1⁄2tsp. salt
1 cup milk
2 Thsp. instant coffee granules
1/2 cup butter or margarine melted
1 egg beaten
1 tsp. vanilla extract
3/4 cup miniature semi-sweet chocolate chips
Instructions:
In food processor or blender, combine the Espresso Spread ingredients listed below; cover and process until well blended. Cover and refrigerate until serving. In bowl, combine first 5 ingredients. In another bowl, stir milk and coffee until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. FiH greased or paper-lined muffin cups 2/3 full. Bake al 375° for 17-20 minutes or until le l done. Cool for 5 minutes before removing from pans to wire racks. Serve with Espres Spread. Yields about 14 muffins. (1 cup spread).
Leave a Reply