Yield: 1 dozen
|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|
|2 teaspoons||Baking powder|
|1 \N||Egg; beaten|
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.