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.