Homemade Recipes

Ingredients:

Spread:

4 ounces cream cheese, cubed

1 tablespoon 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 sugar

2 1/2 teaspoons baking powder

1 teaspoon cinnamon, ground

1/2 teaspoon salt

1 cup milk

2 tablespoons instant coffee granules

1/2 cup butter or 1/2 cup margarine, melted

1 egg, beaten

1 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

Method:

In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.

Cover and refrigerate until serving.

For the muffins: 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; mix well.

Stir into dry ingredients just until moistened.

Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full.

Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Serve with espresso spread.