MINIATURE COFFEE CAKES


 

1 3/4 cups flour
1 tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 (3 3/8 oz.) package vanilla instant pudding
1/3 cup butter, softened
1/4 cup granulated sugar
1 egg, beaten
1 tsp. vanilla
1 1/4 cups milk
cup nuts

 

NUT TOPPING:

cup chopped nuts
1/3 cup light brown sugar
tsp. cinnamon
2 tbsp. butter, melted
Mix together with a fork.

 

In a bowl combine flour, baking powder, cinnamon, salt and pudding (dry), set aside. With a mixer, beat the sugar and butter until fluffy. Beat in the egg and vanilla, add the flour mixture and milk, alternating. Beat until well blended. Mix in the nuts.

Spoon batter into greased or paper lined muffin cups until each is about 2/3 full. Sprinkle each with some of the nut topping.

Bake at 375 degrees for 20-25 minutes or until toothpick comes out clean.

 

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