Quick N' Easy Coffee Cake or Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A light, not-too-sweet coffee cake dough is topped with brown sugar and walnuts and baked until golden brown. Ingredients:
4 cups all-purpose flour |
2/3 cup sugar |
2 (.25 ounce) envelopes fleischmann's® rapidrise yeast |
1 1/2 teaspoons salt |
1/2 cup water |
1 cup milk |
6 tablespoons butter or margarine |
2 eggs |
sugar nut topping |
1/4 cup butter or margarine |
1 cup brown sugar |
1 cup chopped walnuts |
Directions:
1. Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat water, milk and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 greased 8 or 9-inch square pans. Or, to make muffins, fill 24 greased muffin tins half full. Sprinkle evenly with Sugar-Nut Topping (see directions below). Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
2. Bake at 350 degrees F for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.
3. Sugar-Nut Topping: Combine butter and brown sugar with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped walnuts.
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