Recipe - Cappuccino Chip Muffins

2 cup Flour
Three fourths cup Sugar
2 One half teaspoon Baking powder
One half teaspoon Salt
2 teaspoon Instant espresso coffee
powder
One half teaspoon Ground cinnamon
1 cup Milk (scalded & cooled; if
desired)
1 Lightly beaten egg
One half cup Lightly salted butter or
margarine; melted & cooled
1 teaspoon Vanilla
Three fourths cup Semisweet chocolate

ESPRESSO SPREAD
minichips
4 ounce Cream cheese softened
1 tablespoon Sugar
One half teaspoon Vanilla
One half teaspoon Instant espresso powder
1 ounce Semisweet chocolate; grated

Preheat oven to 375øF, prepare pans. In a large bowl, stir together flour,
sugar, baking powder, coffee, salt & cinnamon. In another bowl, stir
together milk, butter, egg & vanilla until blended. Add dry mix to wet mix
until just combined. Stir in chips. Spoon batter in pans & bake for 1520
mins or until cooked. Makes 12. These muffins freeze well.

Delicious served with Espresso Spread: Place all ingredients in a food
processor fitted with a steel blade; process 30 secs, or until smooth,
stopping to scrape down sides of container with rubber scraper, if
necessary. Serve immediately or cover & refrigerate. To serve, let stand 10
mins at room temperature to soften. Makes approx. 1One half cups.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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