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Categories:Viewed: 6 - Published at: 9 years ago
Ingredients
- 3 c. all-purpose flour
- 1 1/2 c. packed brown sugar
- 3/4 c. butter or margarine
- 1 c. chopped walnuts
- 2 tsp. baking powder
- 1 tsp. each: ground nutmeg and ginger
- 1 tsp. each: baking soda and salt
- 1 c. buttermilk or soured milk
- 2 eggs, beaten
Method
- In medium bowl, combine 2 cups of the flour and the sugar; cut in butter to form fine crumbs.
- In small bowl, combine 3/4 cup of the crumbs and 1/4 cup of the walnuts; set aside.
- Into remaining crumb mixture, stir the remaining 1 cup flour, the baking powder, spices, soda, salt and remaining 3/4 cup walnuts.
- In another small bowl, combine buttermilk and eggs; stir into dry ingredients just to moisten.
- Spoon into 18 greased or paper lined 2 3/4-inch muffin cups, filling about 2/3 full.
- Top each with a generous spoonful of reserved crumb-nut mixture.
- Bake in preheated 350° oven for 20 to 25 minutes or until springy to the touch.
- Cool in pans for 10 minutes.
- Loosen and remove from pans.
- Serve warm.
