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Saturday, February 19, 2011

From Coffee Cake To Muffins!


I was thinking the other day that there isn’t a lot of difference between my coffee cake recipe and a muffin recipe, so I thought I would give it a try! They didn’t turn out with the domed top like some muffins do, but they did taste really good! I just scooped the batter into a 12 cup muffin tin I sprayed with Pam, then I baked it just like the coffee cake. I was in a hurry, so I didn’t do the glaze.

Our Favorite Coffee Cake

I have been making this coffee cake recipe forever, it's definitely a family favorite at our house. It makes up pretty quick with ingredients that I always have on hand.

Favorite Coffee Cake

1/1/2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 egg
1 teaspoon vanilla
1/3 cup brown sugar, packed
1/4 cup flour
1/2 teaspoon cinnamon
3 tablespoons firm butter
Heat oven to 350 degrees. Grease a 9x9 in square pan or an 8 or 9 inch round cake pan. Put all the dry ingredients in a bowl. Whisk to mix. Cut in shortening. Add egg, vanilla and milk, mix well. Pour into prepared pan. In a small bowl mix flour, cinnamon and brown sugar for topping. Cut in the butter until crumbly. Sprinkle evenly over batter. Bake 25 to 30 minutes.

Optional Glaze

1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons butter
1-2 tablespoons of milk

Mix in a small bowl, I used my hand mixer. Drizzle over cake.

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