Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
-----ESPRESSO SPREAD-----
4         oz            cream cheese -- cubed
1         tbsp          sugar
1/2       tsp           instant coffee granules
1/2       tsp           vanilla extract
1/4       c             miniature semisweet chocolate chips

-----MUFFINS-----
2         c             all-purpose flour
3/4       c             sugar
2 1/2     tsp           baking powder
1         tsp           ground cinnamon
1/2       tsp           salt
1         c             milk
2         tbsp          instant coffee granules
1/2       c             butter or margarine -- melted
1                       egg -- beaten
1         tsp           vanilla extract
3/4       c             miniature semisweet chocolate chips

Preparation:

In food processor or blender, combine 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 dissolves. 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°F for 17-20 min. or until muffins test done. Cool 5 min. before removing from pans to wire racks. Serve with espresso spread.