Category - Muffins

CAPPUCCINO MUFFINS

    Cappuccino Muffins

    Source: Taste of Home magazine

    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

    In a food processor or blender, combine ingredients. Cover and refrigerate until serving.

    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 or margarine, melted
    1 egg, beaten
    1 teaspoon vanilla extract
    3/4 cup miniature semisweet chocolate chips

    Preheat 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 5 minutes before removing from pans to wire racks.

    Serve with Espresso Spread.

    Yields about 14 muffins and 1 cup spread.


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Title: Cappuccino Muffins
Category:  Muffins
Cappuccino Muffins

Source: Taste of Home magazine

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

In a food processor or blender, combine ingredients. Cover and refrigerate until serving.

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 or margarine, melted
1 egg, beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Preheat 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 5 minutes before removing from pans to wire racks.

Serve with Espresso Spread.

Yields about 14 muffins and 1 cup spread.



Recipe for Cappuccino Muffins - goodcooking.com