My twin daughter Suzy makes coffee cakes from scratch and her sister Neshy makes them from a simple recipe that takes no time. Both their coffeecakes taste super delicious. So, one day I was in a hurry and grabbed a box of yellow cake, follow the directions in the back of the box, quickly mixed powder cinnamon, nutmeg, ginger, brown sugar and chopped whatever nuts I had in the freezer; boom, I had coffee cake for breakfast in under 30 minutes. Not as good as Neshy and Suzy but saved my day, smile.
Approximate Prep and Cooking Time: 30 MINUTES
Approximate Cost: $6.18 or .62 cents per coffee cake muffin
Difficulty Level: X Easy ____ Intermediate ____ Advanced
1 box of yellow or white cake mix ($1.50)
1 cup of evaporated milk (.90)
1/3 cup of peanut oil (.90)
3 eggs at room temperature (.48)
1 tbsp. each of powder cinnamon, nutmeg, ginger and corn flour (.45)
2 tbsp. brown sugar (.20)
½ cup chopped nuts (walnuts pecans, almonds, etc.) ($1.25)
Mix the first 4 ingredients listed above with an electric mixer in a bowl.
Mix the last 3 ingredients in another bowl and set aside to sprinkle the coffee cakes.
Pour half an ice cream scooper mix in the cupcake wrappers, sprinkle with the cinnamon mix, add more batter to the wrappers, sprinkle again with the cinnamon mix and swirl with a toothpick.
Bake for about 15 minutes, depending on the calibration of your oven.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.