December 04 2020 – Melissa Patterson
I am one of the luckiest people in the world to have the kind of support network that I have. My father was everything in making me feel that Café Plenty was going to be the success it is today.
My father and I agreed on almost everything and rarely argued. I remember when I first opened my Dundas Street location, I tried to refuse payment from him and he just wouldn’t have it. I argued that he had given me everything and I couldn’t bring myself to take his money for food he was buying at the Café. Eventually, we landed on an arrangement where he paid for lunch but all his treats and coffees were ‘free’.
Less than two years ago, he passed. I really miss baking for my father, watching him smile and enjoy everything I ever made him. Coffee cake was his favourite and the batch I just made, pictured below, he would have loved.
These muffins taste almost like a sugar doughnut but they are not deep fried. So, I like to think of them as a bit healthier! This perfectly spiced muffin is brushed with butter and rolled in brown sugar and cinnamon.
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp kosher salt
½ tsp nutmeg
½ tsp cinnamon
½ cup canola oil
¾ cup milk
1 1/8 cups white sugar
CINNAMON SUGAR TOPPING:
1 cup brown sugar
1/4 cup butter
Preheat the oven to 350F.
Whisk together oil, sugar, eggs, and milk.
In a separate bowl sift flour, baking powder, nutmeg, salt and cinnamon.
Stir into wet ingredients in three additions.
Pour mixture into prepared muffin tins (non-stick sprayed)
Pop into the oven and make for 15-20 minutes. Make sure to remove from the pans while the muffins are still hot.
While waiting, mix the brown sugar and cinnamon together in a small bowl and melt the butter.
Brush muffin tops with melted butter and then roll in cinnamon sugar topping.
Make your memories.