I haven’t just tried dinner items. I have been experimenting as well with muffins. Both my sons love muffins and get so excited when they get them for breakfast. This recipe is great of the coffee cake lovers as well as. I have made this one several times. I usually double the recipe. If you individually wrap each muffin in plastic wrap, they stay fresh longer and make them easier to set out for the early risers in the family.Prep time: 20 minutes Baking time: 20 minutes Makes 9 muffins
Ingrediants:1 1/2 c. flour 1/2 c. sugar 2 t. baking powder 1/2 t. salt 1/2 t. ground cinnamon 1/2 c. milk 1/3 c. butter, melted and cooled 1 large eggs
Topping ingrediants:1/4 c. firmly packed light brown sugar 1/4 c. coarsely chopped walnuts 1 T. butter, melted 1 T. flour 1 t. ground cinnamon
1. Preheat oven to 400 degrees F. Grease 9 standard size muffin-pan cups or line with paper liners.
2. Mix together flour, sugar, baking powder, salt, and cinnamon.
3. Mix together milk, melted butter, and egg.
4. Make a well in the center of the flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not overmix.)
5. To prepare topping, mix together brown sugar, nuts, melted butter, flour, and cinnamon.
6. Spoon better evenly into prepared pan, filling cups 3/4 full. Sprinkle topping evenly over batter.
7. Bake muffins until tops are fimr and golden, 20 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.
(If you want a nut filling, double the amount of nuts: spoon half of batter into prepared cups; sprinkel 1/4 c nuts over batter. Spoon remaining batter on top.)