Cappuccino Muffins

My college suitemate made these when we visited them in Oklahoma. They were yummy!

Espresso Spread-
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

Muffins-
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 ingrediens just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups two thirds full. Bake at 375 degrees for 17-20 minutes or until muffins are done. Cool for 5 minutes before removing from pans to wire racks. Serve with expresson spread.

Makes about 14 muffins and 1 cup of spread