Muffins ( coffee cake )

Yield: 1 dozen

Measure Ingredient
½ cup Sugar, brown; firmly packed
½ cup Walnuts; chopped
2 tablespoons Flour, all-purpose
2 teaspoons Cinnamon, ground
2 tablespoons Butter (or marg.); melted
1½ cup Flour, all-purpose
½ cup Sugar
2 teaspoons Baking powder
½ teaspoon Salt
¼ cup Shortening
1 \N Egg; beaten
½ cup Milk

Combine brown sugar, walnuts, 2 tablespoons flour, cinnamon, and butter; set aside.

Sift dry ingredients into bowl; cut into shortening until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture, and stir just unitl moistened.

Grease muffin pans; spoon in a small amount of batter, and top with a layer of nut mixture. Repeat layers, filling each muffin cup ⅔ full. Bake at 375 degrees for 20 minutes or until done.

SOURCE: Southern Living Magazine, May 1974.

Typos by Nancy Coleman.

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