Cappuccino Muffins
(Bev White)

Espresso Spread:
4-oz. cream cheese, softened
1 tablespoon white granulated sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla
1/3 cup mini-chocolate chips

Muffin Batter:
2 cups white all-purpose flour, sifted
3/4 cup white granulated sugar
2 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter, softened
1 egg, lightly beaten
1 teaspoon vanilla
3/4 cup mini-chocolate chips

In a small bowl, combine the espresso ingredients: cream cheese, white sugar, coffee granules, vanilla, and chocolate chips.  Refrigerate until serving.  To make the muffin batter, in a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.  In another bowl, stir together the milk and coffee granules until granules are dissolved.  Mix in the butter, egg, and vanilla.  Combine with dry ingredients until moistened.  Fold in chocolate chips.  Fill muffin papers 2/3 full (1/4-cup batter).  Bake at 375 degrees 17 to 20 minutes.  Makes 1 dozen.  Serve with Espresso Spread.