Hostess says she’ll have fresh fruit. Plus she’s making quiche. And sangria.
So what do you bring?
Coffee Cake Muffins
from Mark Bittman, via The Chicagoist
5 tablespoons butter, melted, divided
2 cups AP flour
1/4 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 cup milk, plus more if needed
For the topping:
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup chopped walnuts, pecans or cashews
Preheat oven to 400 degrees. Line muffin tins with paper liners. In a small bowl, mix topping ingredients together, along with 2 tablespoons of the melted butter. Set aside.
In another bowl, mix together flour, sugar and baking powder. In a third bowl, mix milk, egg and remaining 3 tablespoons of melted butter together.
Make a well in dry ingredients, add wet to it, and blend. Fold until dry ingredients are wet, then add in half of the brown sugar/nut mixture. Batter should be lumpy, not smooth, and thick but very moist. Add more milk if needed to achieve this consistency.
Spoon batter into tins, filling them about 2/3 of the way. Sprinkle remaining brown sugar/nut mixture on top. Bake 20-30 minutes, or until toothpick comes out clean. Let rest at least 5 minutes before serving.
Linked to: Sweets for a Saturday