Ingredients:

 

Muffins:

2 cups gluten free all purpose flour

3/4 cup white sugar

2-1/2 tsp. baking powder (Rumford’s is gluten free)

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 cup milk

2 TBSP. instant coffee granules  (note: not all instant coffee is gluten free- It has to be 100% coffee. Kroger brand instant coffee is gluten free)

1/2 cup butter, melted

1 egg

1 tsp. vanilla

3/4 cup miniature semisweet chocolate chips

 

Espresso spread:

5 ounces cream cheese, cubed

1 TBLS. white sugar

1 tsp. instant coffee granules

1/2 tsp. vanilla

1/4 cup miniature semisweet chocolate chips

 

To prepare muffins:

In a medium sized mixing 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 until just moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375º for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire cooling racks.

 

To prepare spread:

While muffins are baking, combine first 4 espresso spread ingredients in a blender or food processor. Fold in chocolate chips. Cover and refrigerate. Serve with cooled muffins.

 

Ingredients:

1 package (8 oz) Deboles Gluten Free Rice Spaghetti Style Pasta, broken into thirds

1/4 cup butter

1/4 cup King Arthur Gluten Free Multi-purpose flour

1 tsp. salt

1/2 tsp. pepper

1 cup Swanson Natural Goodness Chicken Broth 100% Fat Free Less Sodium

1 cup whipping (heavy) cream

2 tablespoons water

2 cups cubed cooked chicken

1 jar (4.5 oz) sliced mushrooms, drained (optional)

1/2 cup grated Parmesan Cheese

 

Directions:

1. Pre-heat oven to 350º.

2. Cook and drain spaghetti as directed on package.

3. Meanwhile, in a 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Stir spaghetti, water, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese.

5. Bake uncovered about 30 minutes or until bubbly in center.