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CINNAMON COFFEE-CRUMB MUFFINS




Source of Recipe


Country Crock®


List of Ingredients




3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup Shedd's Spread Country Crock® Spread
1-1/4 cups sugar
2 eggs
1 Tbsp. instant coffee crystals or instant espresso
1 tsp. vanilla extract
1 cup milk
Crumb Topping*


Recipe



Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.

In large bowl, combine flour, baking powder, cinnamon and salt; set aside.

In large bowl, with electric mixer, beat Shedd's Spread Country Crock® Spread and sugar on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs combined with coffee and vanilla, scraping sides occasionally. Alternately beat in flour mixture and milk until blended. Evenly spoon batter into prepared pan; sprinkle with Crumb Topping.

Bake 23 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

*Crumb Topping: In small bowl, combine 1/4 cup all-purpose flour, 2 Tbsp. sugar and 1/4 tsp. ground cinnamon. With pastry blender or two knives, cut in 2 Tbsp. Shedd's Spread Country Crock Spread until mixture is size of coarse crumbs