Sunday, November 15, 2015

Cappuccino Muffins



    • 4 ounces cubed cream cheese
    • 1 tablespoon sugar
    • 1/2 teaspoon instant coffee granules
    • 1/2 teaspoon vanilla extract
    • 1/4 cup mini chocolate chips, semi-sweet


    • 2 Cups flour, all-purpose
    • 3/4 cups sugar
    • 2-1/2 Teaspoons baking powder
    • 1 teaspoon cinnamon, ground
    • 1/2 teaspoon salt
    • 1 cup milk, 2%
    • 2 Tablespoons instant coffee granules
    • 1/2 cup melted butter
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3/4 cups mini chocolate chips, semi-sweet


    These cappuccino muffins are perfect for breakfast, dessert or even a midnight snack! They’d be even tastier when served along with a steaming cup of hot coffee or a tall glass of ice-cold milk.
    1 muffin with 1 tablespoon of spread: Calories: 273, Fat: 14 g (9 sat. fat), Cholesterol: 44 mg, Sodium 261 mg, Carbohydrate 34 g, Fiber: 2 g, Protein: 4 g


    Espresso Spread
    Step 1
    In a food processor, combine the espresso spread ingredients; cover and then process until thoroughly blended. Transfer to a smaller bowl, refrigerate in a covered bowl until the muffins are ready to serve.
    Step 2
    Combine the flour, baking powder, sugar, salt and cinnamon. Mix well and set aside.
    Step 3
    In a separate bowl, combine the instant coffee granules and milk and stir until the coffee is dissolved. Add the egg, vanilla and butter. Stir into the dry ingredients until just moistened.
    Fold in the mini chocolate chips.
    Step 4
    In a paper-lined or greased muffin pan fill the batter ⅔ full.
    Bake at 375° for 17-20 minutes or until an inserted toothpick comes out clean.
    Allow to cool for 5 minutes before removing and placing on a wire rack to cool.
    Step 5
    Serve while warm; spreading the muffins with the espresso spread.

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