Walnut Streusel Muffins
|All purpose flour||3 Cup (48 tbs)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk/Soured milk||1 Cup (16 tbs)|
|Eggs||2 , beaten|
In medium bowl, combine 2 cups of the flour and the sugar; cut in butter to form fine crumbs.
In small bowl, combine 3/4 cup of the crumbs and 1/4 cup of the walnuts; set aside.
Into remaining crumb mixture, stir in remaining 1 cup flour, the baking powder, spices, soda, salt and remaining 3/4 cup walnuts.
In another small bowl, combine buttermilk and eggs; stir into dry ingredients just to moisten.
Spoon into 18 greased or paper-lined 2 3/4-inch muffin cups, filling about 2/3 full.
Top each with a generous spoonful of reserved crumb-nut mixture.
Bake in preheated 350 °F oven 20 to 25 minutes or until springy to the touch.
Cool in pans 10 minutes.
Loosen and remove from pans.