Cappuccino Chip Muffins   Come for coffee! --- 2 cups flour 3/4 cup sugar 2 1/2 tsp baking powder 1/2 tsp salt 2 tsp instant espresso coffee powder 1/2 tsp ground cinnamon 1-2 T. cocoa powder, optional 1 cup milk 1 lightly beaten egg (or 2 egg whites, substitute, etc.) 1/2 cup lightly salted butter or margarine, melted & cooled (can use only 2 T.  ICBINB* Light + about 2 T. milk.. GREAT!. I found them moist enough..even by evening..and absolutely DELICIOUS!) . 1 tsp vanilla ( or 2 tsp) 3/4 cup semisweet chocolate mini chips --- Preheat oven to 375 F, 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 15-20 min or until cooked. Makes 12. These muffins freeze well. --- Delicious served with Espresso Spread: 4 oz. cream cheese softened, 1 Tbsp sugar, 1/2 tsp vanilla, 1/2 tsp instant espresso powder, 1 oz semisweet chocolate, grated --- Place all ingredients in a food processor fitted with a steel blade; process 30 sec., 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 min. at room temperature to soften. Makes approx. 1.1/2 cups. --- * I can't believe it's not butter Light. ---    Return to BREAD, BISCUITS & MUFFINS Index here Return to GROWLIES Index here