Mini Coffee Cakes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: about 1 dozen.
"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."
Ingredients
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1/3 cup butter, softened
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1/4 cup sugar
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1 egg
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1-1/2 cups all-purpose flour
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1 package (3.4 ounces) instant vanilla pudding mix
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1 tablespoon baking powder
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1/4 teaspoon salt
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1-1/4 cups 2% milk
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1/2 cup chopped walnuts
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TOPPING:
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1/2 cup chopped walnuts
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1/3 cup packed brown sugar
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2 tablespoons butter, melted
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1/4 teaspoon ground cinnamon
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, pudding mix, baking powder and salt; gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts.
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2.
Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts
1 each: 273 calories, 14g fat (5g saturated fat), 40mg cholesterol, 354mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 6g protein.
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