|Diamond walnut halves||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted (Land O Lakes)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Water||9 Tablespoon (1 Tablespoon Plus 1/2 Cup)|
|Flour||1 Cup (16 tbs), sifted (Regular Or Instant Blending, Use Pillsbury Best)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs) (Land O Lakes)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Heavily grease 12 muffin cups with soft butter.
Place 3 to 5 walnut halves in each cup.
Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
Cook 1 minute over low heat.
Place a tablespoonful in each cup.
Combine flour with soda, salt and cocoa.
Cream butter in small mixing bowl.
Gradually add sugar; cream at high speed of mixer until light and fluffy.
At medium speed blend in egg and vanilla extract.
At low speed add dry ingredients alternately with 1/2 cup water, beginning and ending with dry ingredients.
Mix well after each addition.
Fill muffin cups half full.
Bake at 350° for 20 to 25 minutes until tops spring back when touched lightly in center.
Invert immediately onto rack.