Cinnamon Streusel Breakfast Cake or Muffins

This is the family favorite breakfast (since we don't drink coffee) cake that we keep coming back to. Ours is an adaptation of the one in the Better Homes & Gardens Cookbook that we received as a wedding gift. We double the topping and omit the nuts.

Cinnamon Streusel Breakfast Cake

• 1 ½ cups flour (can be 1/2 wheat flour)
• ¾ cup sugar (1/2 cup is fine)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 egg
• ½ cup milk
• ¼ cup vegetable oil
• ½ cup brown sugar
• ¼ cup flour
• 1 teaspoon cinnamon
• 2 tablespoons butter or margarine
• ½ cup chopped nuts, optional

Combine flour, sugar, baking powder and salt. Stir in egg, milk, and oil. Pour into greased 9” square baking pan. Combine brown sugar, flour and cinnamon. Cut in butter. Add nuts if desired. Sprinkle over batter. Bake for 25 minutes at 375°. Makes 9 servings.

Note: These can also be made as muffins. Prepare as above but spoon into muffin cups. (I used nine this time, but they were a bit large; twelve would probably be just fine.) Preheat the oven to 450 degrees. After putting in the muffin tin, reduce heat to 375 degrees and bake for about 18 minutes.