Tuesday, October 18, 2016


I have had this recipe for years. It won the Grand Prize in a 1990s TOH muffin recipes contest. The Espresso Spread is also recommend to be served on bagels.

Espresso Spread:
4 oz cream cheese, cubed
1 tbsp sugar
1/2 tsp instant coffee granules
1/2 tsp vanilla extract
1/4 cup miniature semisweet chocolate chips

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

Preheat oven to 375 degrees.
Grease or line with paper liners, 14 muffin cups; set aside.

2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 tbsp instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips

In a bowl, combine flour, sugar, baking powder, cinnamon and salt.

In a separate bowl, stir milk and coffee granules together until coffee is dissolved. Add the butter, egg, and vanilla extract. Stir into the flour mixture just until moistened. Fold in the chocolate chips.

Fill the prepared muffins cups 2/3s full and bake at 375 degrees 17-20 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before removing to wire racks to cool completely.

Serve muffins with the espresso spread.

Yield: 14 muffins and 1 cup espresso spread

Note:  file photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.