Coffee cake is always a big favourite, so how about miniature coffee cakes? Say, for example, producing cupcake-sized coffee cakes, a cross between cinnamon buns and very small coffee cakes? It works pretty well, actually.

Preparing muffin tins-full of yeast-raised batter made with milk, egg, sugar, flour, salt and yeast is quick work. Then spooning the resulting quite loose batter into the greased muffin tins. No need to knead!

The ingredients roughly three-quarters-cup milk, one egg, a tablespoon of oil, and tsp.of vanilla. Dry ingredients three-quarters cup flour, quarter-cup granulated sugar, tablespoon of dry active yeast. Mix liquid into combined dry ingredients and stir briskly until smooth. Then ladle out evenly into six large muffin cups. Sprinkle generously with a mixture of 1/3-cup packed brown sugar, tsp. cinnamon, tablespoon butter.

Bake for about 20 minutes in a 375-degree oven after first resting the unbaked coffee-cake muffins for a half-hour, then introducing them into a cold oven, and turning on the heat. They look delicious and prove to be even more so.

A nice addition is a sprinkling of walnut pieces along with the brown-sugar/cinnamon/butter.