Bread Recipes
Cappuccino Muffins
Yield: about 14 muffins and 1 cup spread
Ingredients
Espresso Spread
- 4 ounces cream cheese, cubed
- 1 tablespoon granulated 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 granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons instant coffee granules
- 1/2 cup butter, melted
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 3/4 cup miniature semisweet chocolate chips
Instructions
Espresso Spread
- In a food processor or blender, combine ingredients. Cover and refrigerate until serving.
Muffins
- Heat oven to 375 degrees F.
- 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 extract; mix well.
- Stir in dry ingredients just until moistened. Fold in chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake for 17 to 20 minutes or until muffins test done.
- Cool for 5 minutes before removing from pans to wire racks.
- Serve with Espresso Spread.
Attribution
Taste of Home magazine