Muffins ( coffee cake )
1 dozen
Ingredients
| Quantity | 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 | Egg; beaten | |
| ½ | cup | Milk |
Directions
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.