This is what I bake for weekend breakfasts when I've next to nothing in the house but want something a bit special. This recipe uses staples and is super fast (by using mini muffin pans) and easy to whip up.
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 lb butter (room temperature)
1 tsp baking soda
1 tsp salt
1 1/4 cup whole milk
1 large egg
1/2 stick butter (room temperature)
1 tsp ground cinnamon
1/2 cup light brown sugar
1. Preheat the oven 375 degrees. Grease mini muffin pans with margarine or butter.
2. Mix flour, baking powder, baking soda and salt together. In a separate bowl, mix butter, milk and egg. Pour the wet ingredients into the dry and mix together.
3. Fill the muffin wells halfway with batter. Place a dollop of topping on top then a bit more batter to fill the wells 3/4 to the top. Take a toothpick and swirl the topping throughout the batter then top with another dollop and spread on top.
4. Bake in the oven for 13-15 minutes.