Title: Recipe By : Adapted From Mostly Muffins
Categories: Bread Breakfast Easy Lunch Quick
Yield: 1 Servings

2	c	All-purpose flour
3/4	c	Sugar
2 1/2	ts	Baking powder
1	tb	Instant espresso coffee powder
1/2	ts	Salt
1	ts	Ground cinnamon
1/4	c	Nonfat dry milk powder
1/2	c	Unsalted butter; melted and cooled
1	c	Water
1	lg	Egg; lightly beaten
1	ts	Vanilla extract
3/4	c	Semisweet chocolate mini-chips
		Preheat oven to 375°f. lightly spray
		; 12-cup muffin pan with nonstick
		Cooking spray.
		In a large bowl; stir together
		; flour, sugar,
		; baking powder,
		; espresso
		Coffee powder; salt, cinnamon and
		; dry milk powder.
		; in another bowl,
		; stir
		Together butter; water, egg and
		; vanilla until
		; blended. make a
		; well in center
		Dry ingredients; add milk mixture and
		; stir just to combine. stir in

HIPS. CHIPS : spoon batter into prepared : -muffin cups; : ; bake 15 to 20 minutes or : -until : muffins test done. (if using : -a muffin, use approximately : ; scoop, 1-1/2 muffin : scoop batter for each : -muffin; the batter does : ; not rise very much.) : remove muffin tin to wire : -rack. cool 5 : ; minutes before removing : -muffins : from cups; finish cooling on : -rack. serve : ; warm or cool completely : -and store : in an airtight container at : -room : ; temperature. : makes 12 muffins. these : -muffins freeze : ; well. : (the original recipe called : -for 2 : ; teaspoons of instant : -espresso coffee : powder and 1/2 teaspoon of : -ground : ; cinnamon. i think the : -muffins taste : ; better : with a little more of these : -ingredients., the original : ; also, recipe called : for 1 cup milk (instead of : -1/4 cup nonfat : ; dry milk powder + 1 cup : -water) : and lightly salted butter or : -margarine : ; (instead of unsalted : -butter). -jlw)

NOTES : These muffins taste even better the 2nd day! If you don't have espresso powder, use instant coffee instead. Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

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