Cinnamon Coffee Muffins

These cinnamon coffee muffins are a deliciously easy baked good -and the espresso cream topping really takes them up a notch. Enjoy them in the morning with your cup of joe or as an afternoon pick me up.

INGREDIENTS

Topping

4 Oz whipped cream cheese
2 Tablespoon powdered sugar (or more to taste)
1 Teaspoon instant coffee 1/2 Teaspoon cinnamon
1/2 Teaspoon vanilla Muffins
2 Cup flour
3/4 Cup sugar
2 1/2 Teaspoon baking powder
1 Teaspoon cinnamon
1/2 Teaspoon salt
1/2 Teaspoon nutmeg
1 Cup milk
2 Tablespoon instant coffee
1/2 Cup butter, melted
1 Egg, beaten
1 Teaspoon vanilla extract

PREPARATION

Step 1: Preheat oven to 375 degrees
Step 2: Stir together the cream cheese, powdered sugar, coffee, cinnamon, and vanilla. Place in the refrigerator until the muffins are baked
Step 3: For the muffins; combine the flour, sugar, baking powder, cinnamon, salt, and nutmeg. Stir.
Step 4: In a separate bowl combine the milk and instant coffee- stir together until coffee is dissolved. Mix in the butter, egg, and vanilla.
Step 5: Slowly stir the wet mixture into the dry mixture until just combined, do not over mix.
Step 6: Pour batter in lined muffin tins and bake for 18 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Step 7: Serve warm with espresso cream spread on the side. Or, let cool and then ice the muffins with spread.

Quick Turkey Chili

Ingredients

1 cup (250 mL) chopped onion

1 cup (250 mL) diced green bell pepper

1   jalapeño pepper, seeded and chopped

1 lb (450 g) 99% lean ground turkey

2 tbsp (30 mL) canola or olive oil

3   garlic cloves, pressed

1/2 tsp (2 mL) salt

1 1/2 tbsp (22 mL) taco seasoning mix

2 tbsp (30 mL) all-purpose flour

1 can (28 oz or 796 mL) diced tomatoes, undrained

1 can (15 oz or 398 mL) black beans, drained and rinsed

1 can (16 oz or 398 mL) chili beans in sauce, undrained

1/2 cup (125 mL) hot water

Directions

1

Place onion, bell pepper and jalapeño pepper in (4-qt./3.8-L) Casserole; cook and stir over medium heat 4-6 minutes or until tender.

2

In large bowl, combine turkey, oil, garlic and salt. Add vegetables to turkey mixture; mix well.

3

Spoon mixture into Casserole; cook and stir over medium heat 5-6 minutes or until no longer pink, breaking turkey into large crumbles (do not brown).

4

Add seasoning mix and flour; stir well to coat. Add tomatoes, beans and water; bring to a simmer and cook 4-6 minutes. Remove from heat; serve immediately.

Yield:
  ,
6 servings of  
Nutrients per serving:
Calories 290, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 30 mg, Carbohydrate 34 g, Protein 26 g, Sodium 1010 mg, Fiber 11 g