MINI COFFEE CAKES
List of Ingredients
- 1/3 CUP SOFTENED BUTTER
- 1/4 CUP SUGAR
- 1 EGG
- 1 1/2 CUPS FLOUR
- 1 BOX INSTANT VANILLA PUDDING MIX, SMALL
- 1 TABLESPOON BAKING POWDER
- 1/4 TESPOON SALT
- 1 1/4 CUPS MILK
- 1/2 CUP CHOPPED NUTS
- ******************************************************************************
- TOPPING:
- 1/2 CUP CHOPPED NUTS
- 1/3 CUP PACKED BROWN SUGAR
- 2 TABLESPOONS MELTED BUTTER
- 1/4 TEASPOON GROUND CINNAMON
Instructions
- PREHEAT OVEN TO 375°. FILL MUFFIN TIN WITH PAPER CUPS. SET ASAIDE.
- IN A MIXING BOWL, CREAM BUTTER AND SUGAR. BEAT IN EGG.
- COMBINE FLOUR, PUDDING MIX, BAKING POWDER AND SALT. ADD TO THE CREAMED MIXTURE ALTERNATELY WITH MILK. BEAT UNTIL BLENDED. STIR IN NUTS.
- FILL MUFFIN CUPS 2/3 FULL.
- COMBINE TOPPING INGREDIENTS AND SPRINKLE OVER BATTER.
- BAKE FOR 20 TO 25 MINUTES OR UNTIL TOOTHPICK OR TESTER INSERTED NEAR CENTER COMES OUT CLEAN.
- COOL FOR 10 MINUTES, REMOVE FROM PAN TO A WIRE RACK AND COMPLETE COOLING.
- 1 DOZEN
|
Â
Â
Â
|