Cappuccino Muffins with Spread

SPREAD:
4 ounces cream cheese, cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 tablespoon vanilla
1/4 cup mini chocolate chips

MUFFINS:
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg, beaten
1 tablespoon vanilla
3/4 cup mini chocolate chips

In a food processor or blender, combine the spread ingredients; cover and process until well blended. 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 into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 375� F. for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.

Yield: about 14 muffins (1 cup spread)