2 c  Flour
3/4 c  Sugar
2 1/2 ts Baking powder
1/2 ts Salt
2 ts Instant espresso coffee
-powder
1/2 ts Ground cinnamon
1 c  Milk (scalded & cooled; if
-desired)
1    Lightly beaten egg
1/2 c  Lightly salted butter or
-margarine; melted & cooled
1 ts Vanilla
3/4 c  Semisweet chocolate

ESPRESSO SPREAD
-mini-chips
4 oz Cream cheese softened
1 tb Sugar
1/2 ts Vanilla
1/2 ts Instant espresso powder
1 oz Semisweet chocolate; grated

Preheat oven to 375F, prepare pans. In a large bowl, stir together flour,
sugar, baking powder, coffee, salt & cinnamon. In another bowl, stir
together milk, butter, egg & vanilla until blended. Add dry mix to wet mix
until just combined. Stir in chips. Spoon batter in pans & bake for 15-20
mins or until cooked. Makes 12. These muffins freeze well.

Delicious served with Espresso Spread: Place all ingredients in a food
processor fitted with a steel blade; process 30 secs, or until smooth,
stopping to scrape down sides of container with rubber scraper, if
necessary. Serve immediately or cover & refrigerate. To serve, let stand 10
mins at room temperature to soften. Makes approx. 1-1/2 cups.