Recipe(tried): Cappuccino Chip Muffins with Espresso Spread

I found these in some collection on the Web and have
modified them just a bit. I've made them twice in 3 days! .
They are FABULOUS!!!! I hope you enjoy them if you try them. :-) Janet

CAPPUCCINO CHIP MUFFINS
Makes 12*

2 cups flour
3/4 cup sugar (pretty sweet, could use less but I probably won't LOL)
2 1/2 tsp baking powder
1/2 tsp salt
2 tsp instant espresso coffee powder (J: I tried 3 will use 2 1/2 to 3 tsp.)
1/2 tsp ground cinnamon (J: 1 to 2 Tbsp. cocoa powder, optional)
1 cup milk (or a little extra if cutting down on butter)
(scalded & cooled, if desired) (J: <-- YES! .. "feels" more like cappuccino ;-) not SURE the scalding made a difference, though)
1 lightly beaten egg (or 2 egg whites or egg substitute, etc.)
1/2 cup lightly salted butter or margarine, melted and cooled (I used only 2 Tbsp I Can't Believe It's Not Butter Light plus about 2 Tbsp. milk.. GREAT! I found them moist enough..even by evening..and absolutely DELICIOUS!)
1 tsp vanilla (I used 2)
3/4 cup semisweet chocolate mini-chips (can use less. I didn't have mini ones, 3/4 is a lot of chips)

Preheat oven to 375F. Grease or spray muffin pans or use paper liners.

In a large bowl, stir together flour, sugar, baking powder, coffee, salt, and cinnamon.

In another bowl, stir together milk, butter, egg, and vanilla until blended.

Add dry mix to wet mix until just combined. Stir in chips.

Spoon batter in pans and bake for 15-20 minutes or until cooked.

These muffins freeze well.

Delicious served with:

ESPRESSO SPREAD (Makes approx. 1 1/2 cups):
4 ozs cream cheese, softened
1 Tbsp sugar
1/2 tsp vanilla
1/2 tsp instant espresso powder
1 oz semisweet chocolate, grated

Place all ingredients in a food processor fitted with a steel blade; process 30 seconds, or until smooth, stopping to scrape down sides of container with rubber scraper, if necessary. Serve immediately or cover and refrigerate.

To serve, let stand 10 minutes at room temperature to soften.

Janet: These are VERY good! I used 2 Tbsp. melted
I Can't Believe It's Not Butter Light and extra milk. Maybe add a bit of cocoa and/or ground chocolate .. use enough chips ... I had only about 1/3 to 1/2 cup Maybe a little more espresso powder, too.

*I made 24 mini muffin tops and 12 mini muffins (plus one custard cup, small). check early .. muffin tops
really bake quickly, like 7-8 minutes. Allow to brown a bit on bottoms and/or sides for .. oh .. ? .. cuz it's good!). The mini muffin tops are clear winners, to my taste.