Miniature Coffee Cakes

• 1 3/4 c. all-purpose flour
• 1 Tbsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 (3 3/8 oz.) pkg. instant vanilla pudding
• 1/3 c. margarine, softened
• 1/4 c. sugar
• 1 egg, beaten
• 1 tsp. vanilla
• 1 1/4 c. milk
• 1/2 c. Planters gold measure walnuts, chopped
• Walnut Topping (see following)

1. In bowl, combine flour, baking powder, cinnamon, salt and vanilla pudding; set aside.
2. In large bowl with electric mixer, beat margarine and sugar until light and fluffy.
3. Beat in egg and vanilla.
4. Add flour mixture and milk; beat until blended.
5. Stir in walnuts.
6. Spoon batter into greased paper-lined 2 1/2-inch muffin pan cups until 2/3 full.
7. Sprinkle with walnut topping.
8. Bake at 375u0b0 for 20 to 25 minutes or until toothpick inserted in center comes out clean.
9. Remove from pans; cool slightly.
10. Serve warm. Or, cool completely on wire racks and serve cold.

flour, baking powder, cinnamon, salt, instant vanilla pudding, margarine, sugar, egg, vanilla, milk, planters gold measure walnuts, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990813 (may not work)