This one I used at The Afterdark

(based on Deacon Timothy Pratt B&B)

6 tablespoons butter, softened

2/3 cup sugar

1/4 teaspoon salt

1/4 cup milk

1  1/2  teaspoons baking powder

1 3/4 cups unsifted all purpose flour

1 teaspoon vanilla extract

1 large egg

3 shots fresh espresso

1/4 cup powdered non dairy creamer

1 cup vanilla pudding

3/4  cup chocolate chips

Heat oven to 375 degrees.  Grease or line muffin pan.  In large bowl, beat on medium speed: butter and sugar until light and fluffy.  Beat in egg,  vanilla, espresso and pudding until blended.

In medium bowl, combine flour, baking powder, salt and powder creamer.  Add flour mixture to butter mixture alternately with milk, beating just until combined.  Fold in chocolate chips.  Divide batter among muffin pan cups.

Bake 25 – 30 minutes or until centers spring back when lightly pressed.