I discovered this recipe last fall when I was searching for something to make for Madison's Equestrian Team. Don and I were traveling to GA to cheer them on, and I wanted to bring snacks for the team. Because it was a new recipe, I made a test batch to see how they'd turn out. Well, they ended up being the most wonderful little coffee cakes I have ever tasted! They are so light it is like eating air - only really yummy tasting air with cinnamon! We gobbled the test batch up right away, so I made another test batch...just to be sure you know - don't want to feed the kids nasty muffins. Again, we gobbled 'em up! I really should NEVER make these - they are too dangerous to have in the house, but I really wanted to share them here on the blog so I sacrificed just for you - I'm nice like that <<grin>>
1/3 cup butter, softened
1/4 cup sugar
1 1/2 cups all-purpose flour
1 (3.4 ounce) package instant vanilla pudding mix
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup packed brownsugar
1 tablespoon butter, softened
1/2 teaspoon ground cinnamon
In a mixing bowl, cream butter and sugar. I like to do this for several minutes to make sure it is mixed well - about 3-5 minutes
Beat in the egg
combine flour, pudding mix, baking powder and salt; add to the creamed mixture alternately with milk. Beat until blended. The batter will be thick - sorry I forgot to get a photo of it - I guess I was just so excited about the muffins!
Fill paper-lined muffin cups two-thirds full.
Combine topping ingredients;
sprinkle over batter. Bake at 375 degrees F for 20-25 minutes or until the tops bounce back when lightly pressed. Cool for 10 minutes;
remove from pan to a wire rack and try not to eat them all at once!
By the way - the team LOVED them! They ate every last one!