Tuesday, January 18, 2011

Coffee Cake Muffins

3 Tbsp. flour
3 Tbsp. brown sugar
¼ tsp. ground cinnamon
2 Tbsp. butter or margarine
3 Tbsp. chopped walnuts or pecans, optional
1 ½ C. flour
½ C. granulated sugar
1 ¼ tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. baking soda
¼ tsp. salt
¼ C. butter or margarine
1 beaten egg
½ C. buttermilk or sour milk*


 *Mix together ½ Tbsp. lemon juice or vinegar plus enough milk to make ½ C. Let mixture stand for 5 min.

Grease twelve 2 ½ in. muffin cups or line with paper bake cups.  For topping, in a small bowl stir together the 3Tbsp. flour, brown sugar and ¼ tsp. cinnamon.  Cut in the 2 Tbsp. butter until mixture resembles coarse crumbs.  In a medium bowl, stir together the 1 ½ C. flour, granulated sugar, baking powder, the ½ tsp. cinnamon, ginger, baking soda, and salt.  Cut in the ¼ C. butter until mixture resembles coarse crumbs.  In another bowl, combine egg and buttermilk.  Add egg mixture all at once to flour mixture.  Stir just until moistened.  Spoon half of the batter into prepared baking cups, filling each one ⅓ full.  Top with half of the topping, the remaining batter, and the rest of the topping.  Bake at 400º for 15-18 min or until a toothpick comes our clean.  Cool on pan for 5 min.  Serve warm.

From Better Homes and Gardens 

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