Cappuccino Muffins

4 ounces cream cheese -- cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee
1/2 cup butter or margarine -- melted
1 egg -- beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving. 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 375F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread. Yield: about 14 muffins (1 cup spread)