"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for COFFEE CAKE MUFFINS, by , is from The First New Testament A.M.E Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 1, 2007


1/2 c. firmly packed brown sugar
1/2 c. chopped walnuts or pecans
2 tbsp. all-purpose flour
2 tbsp. butter, melted
2 tsp. ground cinnamon
1 1/2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1/2 c. milk
1 egg, beaten

Combine brown sugar, walnuts, 2 tablespoons of flour, butter, and cinnamon; stir well, and set aside. Combine 1 1/2 cups flour, sugar, baking powder, and salt in a large bowl; cut in shortening until mixture resembles coarse crumbs.




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