Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Cappuccino Muffins
Espresso Spread:
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
Muffins:
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 ) .
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
