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Cappuccino Muffins

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

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

In a food processor or blender, combine the spread ingredients;
cover and refrigerate until serving. 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 in dry ingredients just until
moistened. Fold in chocolate chips. Fill greased or paper-lined
muffin cups two-thirds full. Bake at 375 degrees for 17-20 minutes
or until muffins test done. Cool 5 minutes before removing from
pans to wire racks. Serve with espresso spread.

Yield: about 14 muffins ( 1 cup spread ).

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