quick n' easy coffee cake or muffins

Ingredients

• Servings: 2
• 4 cups all-purpose flour
• 2/3 cup sugar
• 2 (.25 ounce) envelopes fleischmann's® rapidrise yeast
• 1 1/2 teaspoons salt
• 1/2 cup water
• 1 cup milk
• 6 tablespoons butter or margarine
• 2 eggs
• sugar nut topping:
• 1/4 cup butter or margarine
• 1 cup brown sugar
• 1 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. heat water, milk and butter until very warm (120 to 130 degrees f). gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. stir in remaining flour to make a stiff batter. turn into 2 greased 8 or 9-inch square pans. or, to make muffins, fill 24 greased muffin tins half full. sprinkle evenly with sugar-nut topping (see directions below). cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• bake at 350 degrees f for 20 to 25 minutes or until done. remove from pans; cool on wire racks.
• sugar-nut topping: combine butter and brown sugar with a pastry blender or two knives until mixture resembles coarse crumbs. stir in chopped walnuts.