A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Streusel-Topped Cinnamon Chip Muffins
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- #46231
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 3/4 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 package (10 ounce size) cinnamon chips
Streusel Topping
1/4 cup all-purpose flour
2 tablespoons sugar
2 tablespoons softened butter or margarine
directions
Heat oven to 400 degrees F. Line muffin cups with paper bake cups.
In medium bowl, beat egg; stir in milk and oil. Set aside.
Combine flour, sugar, baking powder, and salt; add to egg mixture, stirring just until dry ingredients are moistened. Gently stir in chips.
Fill muffin cups 2/3 full with batter. Sprinkle with struesel topping.
Bake 20 minutes or until golden. Cool in cups 5 minutes. Remove and serve warm.
For Struesel: Combine ingredients and mix with fork until crumbly.
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nutrition data
327 calories, 18 grams fat, 38 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
February 7, 2011
This was a very simple recipe. Not the most flashy dessert, but easy enough for anyone to make and quick, making it a good choice for a weeknight or last-minute company. I added 1/2 tsp each of Chinese cinnamon and Indian cinnamon to the batter, decreasing the cinnamon chips to 7 ounces. For the topping, I increased the amounts by 50% to have enough to cover the batter, which I put into a greased 8 inch square pan instead of muffin tins. This method requires increasing cooking time by about 6 minutes. The texture didn't suffer a bit from doing this--nice tender crumb. Delicious, and a nice companion to a cup of tea.