Recipe by mandagirl
I have been making this recipe since I was first married. It comes from a Better Homes cookbook and it is one of our favorites.
Top Review by Roxanne J.R.
I wanted something that looked fancy, yet was easy to assemble to take as a gift for some friends. This fit the bill perfectly. As they opened the container they were impressed by the looks and they tasted just as delicious. I did as another reviewer did and used 1 tbsp of batter on the bottom, 1 tsp of the sugar/nut mixture in the middle and another 1 tbsp on the top. I then sprinkled the remaining sugar/nut mixture over the top. I ended up with only 8 muffins though. I also used butter instead of shortening. Thanks for the recipe!
- 354.88 ml sifted flour
- 118.29 ml sugar
- 9.85 ml baking powder
- 2.46 ml salt
- 59.14 ml shortening
- 1 well-beaten egg
- 118.29 ml milk
- 59.14 ml brown sugar
- 59.14 ml chopped walnuts or 59.14 ml pecans
- 14.79 ml flour
- 4.92 ml cinnamon
- 14.79 ml butter, softened
Directions See How It's Made
- Sift 1 1/2°C flour, sugar, baking powder and salt into mixing bowl.
- Cut in shortening till mixture resembles coarse crumbs.
- Mix egg and milk.
- Add all at once to flour mixture.
- Stir just until moistened.
- Combine brown sugar, nuts, 1 T.
- flour, cinnamon and butter.
- Place half of the batter in greased or paper lined muffin pans.
- Sprinkle nut mixture evenly over each one.
- Top with remaining batter.
- Bake in 350 degree oven for about 20 minutes.