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Enjoy this recipe from Christmas with Family & Friends.
Submitted by: Paige Woodard from Loveland, CO
2 c. all-purpose flour
3/4 c. plus 1 T. sugar
2-1/2 t. baking powder
1 t. cinnamon
1/2 t. salt
1 c. milk
2 T. plus 1/2 t. instant coffee granules, divided
1/2 c. butter, melted
1 egg, beaten
1-1/2 t. vanilla extract, divided
1 c. mini semi-sweet chocolate chips, divided
1/2 c. cream cheese, softened
Whisk together flour, sugar, baking powder, cinnamon and salt in a large bowl. In a small bowl, stir milk and 2 tablespoons coffee
granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in 3/4 cup chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375 degrees for 17 to 20 minutes for regular muffins, or 13 to 15 minutes for mini muffins. Cool for 5 minutes before removing from pans to wire racks. In a food processor or blender, combine cream cheese and remaining vanilla, coffee granules and mini chocolate chips. Cover and process until well blended. Refrigerate spread until serving time. Serve spread on the side. Makes 16 regular or 36 mini muffins. | |
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Whisk together flour, sugar, baking powder, cinnamon and salt in a large bowl. In a small bowl, stir milk and 2 tablespoons coffee
granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in 3/4 cup chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375 degrees for 17 to 20 minutes for regular muffins, or 13 to 15 minutes for mini muffins. Cool for 5 minutes before removing from pans to wire racks. In a food processor or blender, combine cream cheese and remaining vanilla, coffee granules and mini chocolate chips. Cover and process until well blended. Refrigerate spread until serving time. Serve spread on the side. Makes 16 regular or 36 mini muffins. |
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