INGREDIENTS

• Spread

• 4ounces cream cheese, cubed
• 1tablespoon sugar
• ¹⁄₂teaspoon instant coffee granules
• ¹⁄₂teaspoon vanilla extract
• ¹⁄₄cup miniature semisweet chocolate chips

• Muffins

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

DIRECTIONS

1. In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
2. Cover and refrigerate until serving.
3. For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.
4. Add butter, egg and vanilla; mix well.
5. Stir into dry ingredients just until moistened.
6. Fold in chocolate chips.
7. Fill greased or paper-lined muffin cups two-thirds full.
8. Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
9. Serve with espresso spread.