"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Walnut Streusel Muffins Recipe

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This recipe for Walnut Streusel Muffins, by , is from The Hamamoto Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Williams
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. all purpose flour
1 1/2 c. packed brown sugar
3/4c. butter or margarine
1c. chopped DIAMOND Walnuts
2 tsp. baking powder
1 tsp. each ground nutmeg and ginger
1/2 tsp. each baking soda and salt
1c. buttermilk or soured milk
2 eggs, beaten

Directions:
Directions:
In a 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 the 1/4 cup 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 touch. Cool in pans 10 minutes. Loosen and remove from pans. Serve warm

Number Of Servings:
Number Of Servings:
1 1/2 dozen
Preparation Time:
Preparation Time:
20-30 min

 

 

 

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