|Butter||3⁄4 Cup (12 tbs)|
|Brown sugar||1 1⁄4 Cup (20 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Milk||7⁄8 Cup (14 tbs)|
Preheat oven to 425 °F (220 °C).
Butter 8 large muffin pan cups.
In a bowl, cream butter and brown sugar.
Mix in nuts.
Spoon 1 tbsp (15 mL) mixture into each cup.
Set aside remainder.
In a bowl, sift flour, baking powder and salt.
Mix in shortening until granular.
Make a well in the center.
Pour in milk.
With a fork, gently mix to a soft dough.
Flour a clean, even surface.
Roll out dough to a square, 12 inch (30 cm) wide by 1/4 inch (0.5 cm) thick.
Spread remaining caramel mixture over dough.
Slice into 8 rounds.
Place over caramel in muffin cups.
Bake in oven 20 minutes or so.
Unmold at once.