coffee cake muffins
categories:  Muffins   

Prepared: 2004-04-30

Ingredients:

• 3 tbsp all purpose flour
• 3 tbsp brown sugar
• 1/4 tsp ground cinnamon
• 2 tbsp butter or magarine
• 3 tbsp chopped walnuts or pecans
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup butter or margarine
• 1 beaten egg
• 1/2 cup buttermilk

Preparation:

• grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside
• for topping, in a small bowl stir together the 3 tablespoons flour, brown sugar, and the 1/4 teaspoon cinnamon
• cut in the 2 tablespoons butter until mixture resembles coarse crumbs
• stir in nutsl set topping aside
• in a medium bowl stir together the 1 1/2 cups flour, granulated sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda, and salt
• cut in the 1/4 cup butter until mixture resembles coarse brumbs
• in another bowl combine egg and buttermilk
• add egg mixture all at once to the flour mixture
• stir just until moistened (batter should be lumpy)
• spoon half of the batter into the prepared muffin cups, filling each on one-third full
• top with half of the topping, the remaining batter, and the remaining topping
• bake in a 400 f oven for 15 to 18 minutes or until golden and wooden toothpick inserted in centre comes out clean
• cool in muffin cups on a wire rack for 5 minutes
• remove from muffin cups
• serve warm

makes 12 servings @ 180 calories per serving