Cinnamon Streusel Lemon Madeleines
Full box Dassant Meyer Lemon Cake Mix
2 large eggs
1 cup milk
1/2 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup pecans - finely chopped
1 teaspoon ground cinnamon
1/2 cup packed light brown sugar
4 tablespoons butter - softened, cut into 1/2-inch pieces
Preheat oven to 350° F.
Whisk together eggs, milk and oil in medium size bowl.
Add mix and blend until smooth.
Pour batter in pan, sprinkle to Streusel topping, and bake 12 to 14 minutes. [Option: sprinkling the streusel topping either before or after filling the cups (top or bottom of batter) for a variety of results.]
In a medium bowl, stir together the flour, pecans, cinnamon and brown sugar.
Add butter and combine with a fork until topping resembles coarse crumbs.