While in town yesterday I took a quick look-see in the local gw thrift store for things I could use for "Inspired Christmas" projects. What I was primarily looking for was a cheap 24 count miniature muffin tin to make the advent countdown project that Teresa McFayden wrote. I only fount one pan, it had that nice "no stick" coating on it, so I wasn't sure it would work, if that coating would accept the spray paint I would use. I bought it anyway, as it was brand new and only $2.99. When I got home I looked at the back a little closer and saw it had the famous Pampered Chef emblem! Whee...now I can't use it, at least not for the craft. I can, however, use it for some miniature coffee cake muffins!
Lea had posted a note saying she was going to make some coffee cake muffins tomorrow morning. She gave the link to the recipe. The recipe comes straight out of the Better Homes and Garden Cookbook, which I have (page 12).
I made up a quick batch (reducing the time to 12 minutes for my miniatures) and presto....
Take a bite, and don't forget the butter!
Here's my altered recipe:
COFFEE CAKE MUFFINS -MINIATURE FOR PAMPERED CHEF PAN
In a small bowl mix 3 Tblspn, 3 Tblspn brown sugar, 1/2 tsp. cinnamon, then cut in 3 Tblspn butter
Set this aside, now mix in a separate bowl:
1 1/2 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. baking soda
1/4 tsp. salt
Now cut into this 1/4 cup butter
Now add 1 egg (beat before you add)
Now add 1/2 c. butter milk or sour milk
(I make "sour milk" by adding 1 Tablespoon vinegar to the milk and let it sit 5 minutes)
Don't mix this too much. Then drop about a tablespoon into each of the 24 miniature muffin cups.
Now sprinkle about a teaspoon of the brown sugar mixture on top of each of the 24 muffins.
Bake in a pre-heated at 400 degrees for 12 minutes.
Eat immediately, with butter and a fresh cup of coffee or a glass of milk!
Happy Weekend!
Blessings, Heidi
