Coffee Cake Muffins
The Virtual Chef
International Neighbor Cookbook
Breads: Quick Breads
Topping (recipe follows)
1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt 1/2 cup butter or margarine, melted
1/3 cup milk
Icing (recipe follows)
Microwave Directions: Line 6 microwavable muffin cups with double paper liners.
Prepare Topping (below); 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 prepared muffin cup. Sprinkle 1 teaspoon Topping evnly
over batter. Spoon 1 tablespoon batter over Topping, filling about l/2 full. Sprinkle 1
teaspoon Topping evenly over batter; press lightly into batter.
Microwave at HIGH 2l/2 to 41/2 minutes or until wooden pick inserted in center comes
out clean. Rotate dish l/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. Makes 10 muffns
Combine 1/4 cup packed brown sugar, 1/4cup chopped walnuts, 3 tablespoons
all-purpose flour and 1 teaspoon ground cinnamon in small bowl. Add 1 tablespoon
melted butter or margarine, stirring until mixture resembles moist crumbs.
Combine l/2 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla
extract in small bowl, stirring until smooth.