Coffee Break Muffins Recipe
Ingredients
1 egg
1 1/4 cups milk
1/2 cup margarine, melted
2 1/2 cups flour
1/2 cup icing sugar
1 tbsp baking powder
1 tsp salt
1/4 cup brown sugar
1/4 cup nuts, chopped
1 tbsp flour
1 tbsp margarine
1 tsp cinnamon
Directions
Preheat oven to 400 °F (205 °C).
Butter or line large muffin pan cups with paper cups.
Set aside.
In a bowl, beat egg.
Mix in milk and melted margarine.
Set aside.
In a second bowl, mix flour, icing sugar, baking powder and salt.
Add egg mixture, stirring only as needed to moisten dry ingredients.
In a third bowl, mix brown sugar, nuts, flour, margarine and cinnamon.
Set aside.
Pour first mixture into muffin cups until half full.
Spoon 1 tbsp (15 mL) brown sugar and nut mixture in the center of each muffin.
Fill cups with remaining batter.
Bake in oven 20 minutes or so.
Butter or line large muffin pan cups with paper cups.
Set aside.
In a bowl, beat egg.
Mix in milk and melted margarine.
Set aside.
In a second bowl, mix flour, icing sugar, baking powder and salt.
Add egg mixture, stirring only as needed to moisten dry ingredients.
In a third bowl, mix brown sugar, nuts, flour, margarine and cinnamon.
Set aside.
Pour first mixture into muffin cups until half full.
Spoon 1 tbsp (15 mL) brown sugar and nut mixture in the center of each muffin.
Fill cups with remaining batter.
Bake in oven 20 minutes or so.
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