CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
2 |
c |
Flour |
3/4 |
c |
Sugar |
2 1/2 |
ts |
Baking powder |
1/2 |
ts |
Salt |
2 |
ts |
Instant espresso coffee powder |
1/2 |
ts |
Ground cinnamon |
1 |
c |
Milk (scalded & cooled; if desired) |
1 |
|
Lightly beaten egg |
1/2 |
c |
Lightly salted butter or margarine; melted & cooled |
1 |
ts |
Vanilla |
3/4 |
c |
Semisweet chocolate mini-chips |
4 |
oz |
Cream cheese softened |
1 |
tb |
Sugar |
1/2 |
ts |
Vanilla |
1/2 |
ts |
Instant espresso powder |
1 |
oz |
Semisweet chocolate; grated |
INSTRUCTIONS
ESPRESSO SPREAD
Preheat oven to 375°F, prepare pans. In a large bowl, stir together flour,
sugar, baking powder, coffee, salt & cinnamon. In another bowl, stir
together milk, butter, egg & vanilla until blended. Add dry mix to wet mix
until just combined. Stir in chips. Spoon batter in pans & bake for 15-20
mins or until cooked. Makes 12. These muffins freeze well.
Delicious served with Espresso Spread: Place all ingredients in a food
processor fitted with a steel blade; process 30 secs, or until smooth,
stopping to scrape down sides of container with rubber scraper, if
necessary. Serve immediately or cover & refrigerate. To serve, let stand 10
mins at room temperature to soften. Makes approx. 1-1/2 cups.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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