does a crumb topping mean you can eat cake for breakfast?




3/4c brown sugar
1/3c margarine
1 1/2t vanilla extract
1 1/2 fleggs (1 1/2T ground flax simmered in 4 1/2T water until goopy)
1 1/2c grated zucchini
1 1/2c all purpose flour
1 1/2t baking powder
1/3t salt
3/4t ground cinnamon
1/2t ground allspice
1/2t ground cloves

preheat to 325ºF. cream the wet. sift the dry. yadda yadda. fill 12 cupcake tins.


2/3c margarine
1/3c brown sugar
2/3c flour
1/2t cinnamon

mix all these together with your hands. it’s easier than using a mixer and it’s more fun. sprinkle over the top of cakes and bake for 20 minutes.

cool on a wire rack and dust with powdered sugar.

yield: 12 BREAKFAST crumbcakes

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