These mini coffee cakes are named after Canto Bight, a city made for gamblers and wealthy individuals!
First the flour, salt, cinnamon, brown sugar, white sugar and oil are mixed together. A small portion is set aside for the topping later before adding baking powder, baking soda, egg and sour cream as well. I accidentally put in double the amount of cinnamon required, but I don’t think it was detrimental at all!
The muffin tins are filled about halfway with the batter, a dollop of jam is added to the middle of each, and then the remaining batter is poured on top to cover the jam.
For the topping, additional cinnamon and chopped pecans are added to the set-aside mixture before being sprinkled evenly on top of the muffins. I ended up with a lot of this topping mix left over!
And then you bake! The recipe says 15-20 minutes, but it took me closer to 25 minutes before they were done. They do sink a little in the middle, which is not typical for muffins, but I think it’s because of the jam.
These were very good! I wasn’t so sure about the jam being added, but it’s not only a tasty addition I think it’s needed! It does spread out and absorb in the muffins a little bit, so don’t expect a big chunk of jam in the middle (which is what I was waiting for).
Most of the recipes in this cookbook are easy, but this one does require a bit more effort. It’s certainly not difficult, though.
Cost: Cheap / Average
It depends on what’s already in your cupboard and fridge. I happened to already have flour, salt, cinnamon, brown sugar, white sugar, vegetable oil, baking powder, baking soda, eggs, AND pecans. The only thing I needed to pick up was sour cream and raspberry jam!