Cappicino Muffins

(Yield: 1 dozen muffins)

2 cups all-purpose flour

3/4 cup sugar

2-1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup milk

2 tablespoons instant coffee granules

1/2 cup butter, melted

1 egg, beaten

1 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

Preheat oven to 375 degrees. 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 for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pan to wire racks. Serve, if desired, with espresso spread.

Expresso Spread

(Yield: 1 cup 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

In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving.