Recipe: Coffee Cake Muffins (microwave)

COFFEE CAKE MUFFINS (microwave)

Topping (recipe follows)
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted
1 egg
1/3 cup milk
Icing (recipe follows)

Line 6 microwavable muffin cups with double paper liners. Prepare Topping, set aside.

Combine flour, granulated sugar, baking powder and salt in large bowl. Pour in butter, add egg and milk. Stir until ingredients are blended. (Batter will be soft.)

Spoon 1 tablespoon batter into each muffin cup. Sprinkle 1 teaspoon topping evenly over batter. Spoon 1 tablespoon batter over topping, filling about 1/2 full. Sprinkle 1 teaspoon topping evenly over batter, press lightly into batter.

Microwave at HIGH 2 1/2 to 4 1/2 minutes or until wooden pick inserted in center comes out clean. Rotate dish 1/2 turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure using remaining batter and topping.

Prepare Icing and drizzle over warm muffins.

TOPPING

1/4 cup packed brown sugar
1/4 cup chopped walnuts
3 tablespoons flour
1 teaspoon ground cinnamon
1 tablespoon melted butter

Combine brown sugar, walnuts, flour and cinnamon in small bowl. Add melted butter, stirring until mixture resembles moist crumbs.

ICING

1/2 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Combine powdered sugar, milk and vanilla in small bowl, stirring until smooth.

Makes 10 muffins
From: Brenda, Md. - 09-10-97