INGREDIENTS

INSTRUCTIONS

From Muffins A to Z by Marie Simmons  The best coffee cake in a muffin
cup you will ever experience. The  cake part is simply an adaptation of
a classic light buttermilk  batter, with a sweet, buttery
brown-sugar-and-cinnamon crumb mixture  that is swirled in before
baking.  Preheat the oven to 400 degrees F. Lightly butter 12 muffin
cups or  coat with nonstick cooking spray. To make the Cinnamon Ripple:
Combine the brown sugar, butter, flour and cinnamon in a small bowl.
Work together with a fork or your fingertips until well blended; set
aside. To make the Batter: Combine the flour, sugar, baking powder,
baking soda and salt in a large bowl; stir until well blended. In a
separate bowl, whisk together the buttermilk, melted butter, eggs and
vanilla until smooth. Add the liquid ingredients to the dry
ingredients all at once and fold just until moistened. Sprinkle with
the Cinnamon Ripple and fold once or twice to distribute evenly. Do
not overmix. Divide the batter evenly among the muffin cups. Bake
until the tops are golden and a toothpick inserted in the centers
comes out clean, 22 to 25 minutes. Cool on a wire rack before  removing
from the pan.  Makes 12 medium muffins  Posted to Bakery-Shoppe Digest
V1 #231 by Sandra Swinford  <sswinfor@cecasun.utc.edu> on Sep 11, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3154
Calories From Fat: 1352
Total Fat: 153.7g
Cholesterol: 750.3mg
Sodium: 2629mg
Potassium: 1041.8mg
Carbohydrates: 385.1g
Fiber: 12.1g
Sugar: 116.5g
Protein: 59.9g