COFFEE CAKE MUFFINS

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread Breakfast

1/4 cup firmly packed brown sugar
1/4 cup chopped pecan
1 teaspoon ground cinnamon
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon salt
1 large egg
3/4 cup milk
1/3 cup Vegetable oil

Combine first 3 ingredients. Stir together four and next 4 ingredients in a large bowl; make a well in the center of mixture. Stir together egg, milk, and oil; add to flour mixture, stirring just until moistened.

Place paper baking cups in muffin pans, and lightly coat with vegetable cooking spray. Spoon about 1 tablespoon batter into each of 12 cups; sprinkle evenly with half of brown sugar mixture. Top evenly with remaining batter, and sprinkle with remaining brown sugar mixture.

Bake 15 400° for 22 to 24 minutes or until lightly browned.

Yield: “1 dozen”


Per Serving (excluding unknown items): 2314 Calories; 106g Fat (40.5% calories from fat); 34g Protein; 315g Carbohydrate; 9g Dietary Fiber; 237mg Cholesterol; 2010mg Sodium. Exchanges: 10 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 20 Fat; 10 1/2 Other Carbohydrates.

NOTES: Southern Living

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