Cappuccino Muffins

ESPRESSO SPREAD:
4 ounces cream cheese, cubed
1 Tbsp sugar
1/2 tsp instant coffee grounds
1/2 tsp vanilla
1/4 cup miniature chocolate chips

MUFFINS:
2 cups flour
3/4 cup sugar
2 1/2 tsps baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup milk
2 Tbsp instant coffee grounds
1/2 cup melted butter
1 egg
1 tsp vanilla
3/4 cup miniature chocolate chips

Blend the spread ingredients. Cover and refrigerate until serving
time.

In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.
In another bowl, stir milk and coffee together until coffee is dissolved.
Add the butter, egg, and vanilla, mix well. Stir into dry ingredients
until moistened. Fold in the choclocate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375
degrees for 17-20 minutes or until a toothpick comes out clean. Cool
for 5 minutes before removing from pans. Serve with Espresso Spread! Makes
about 14 muffins. & 1 cup of spread