Espresso Spread: In a food processor or blender, combine lastt five ingredients; cover and process until well blended. Cover and refrigerate until serving.
Muffins: 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 for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 12|
|Calories from Fat: 155 (34%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 53.1mg||16 %|
|Sodium 183.9mg||6 %|
|Potassium 147.4mg||4 %|
|Total Carbohydrate 72.3g||21 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 70.8g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 461
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