Spread: Mix ingredients with a mixer until well blended. Cover and refrigerate until needed.
Muffins: Sift dry ingredients.
Stir coffee granules into milk until dissolved.
Add butter, egg, vanilla and mix well.
Stir wet into dry ingredients just until moistened.
Fold in chocolate chips.
Fill greased or paper lined muffin cups 2/3 full.
Bake at 375F for 17-20 minutes or until muffins test done.
Cool for 5 minutes before removing from pan to wire racks.
Serve with expresso spread.
Makes 14 muffins, 1c. spread
** Could also make these as miniature loaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (96g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 134 (49%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 28.6mg||9 %|
|Sodium 3086.6mg||106 %|
|Potassium 121.9mg||3 %|
|Total Carbohydrate 36.2g||11 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 35.2g|
|Protein 2.3g||3 %|
Powered by: USDA Nutrition Database
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: 274
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