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"These moist, buttery muffins with their nutty topping are so easy to make," assures Dena Engelland from Sterling, Kansas. Stir up a batch of the cute cakes and let them bake alongside the frittata while you fix the rest of the meal."
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 273 calories, 14 g fat (5 g saturated fat), 40 mg cholesterol, 354 mg sodium, 32 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Mini Coffee Cakes in Quick Cooking May/June 1999, p57
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Reviewed on Apr. 22, 2012 by hassall
Followed the instructions and found the batter was too thick, added some milk but still too thick, came out okay but we didn't find much of a flavour, thats just my thoughts.
Reviewed on May. 03, 2011 by juicyfruit007
Very good and easy. Did indeed go well with the frittata they were pictured with in the Quick Cooking cookbook.
Reviewed on Dec. 03, 2010 by doylejo1
I wanted bite sixe, so used the mini pans. I baked them for 13 - 14 minutes. Very good! I did add some cinnamon to the batte also.
Reviewed on Aug. 28, 2010 by cookinNC
Very good alternative to coffee cake...be careful not to over-fill the muffin cups. They rise a LOT! The topping is delicious - I think next time I would make extra topping and put a layer of it in the middle of the muffin.
Reviewed on Oct. 26, 2009 by RRohrer
This is an such easy recipe and just as yummy! The nutty crumb topping makes this one a winner!
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