Tuesday, April 30, 2013

Test Kitchen: Cappuccino Muffins

When I lived in Portugal, another teacher at the school and dear friend brought treats to school one morning. I thought I had died and gone to heaven. They tasted heavenly with a sweet coffee and chocolate flavor.

I went to bed last night thinking about them. We had a teachers' meeting this morning, which gives me the perfect opportunity to make something and be forced to share before I devour the whole batch. I woke up just as excited about them as I was when I drifted off to sleep, so I added them to my routine this morning. Here's the recipe. Bon appetit!

Espresso Spread: (which I didn't make since I had no cream cheese... such a travesty)
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 ground cinnamon
1/2 teaspoon salt
1 cup 2% milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

  • In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.
  • In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.
Nutritional Facts 1 muffin with 1 tablespoon spread equals 273 calories, 14 g fat (9 g saturated fat), 44 mg cholesterol, 261 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.


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