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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These are just a smaller, more portable version of the old standard. I love to make these and give them to my husband with a big thermos of coffee on his way out the door for patrol. They freeze well and you will love these! Read more ! Enjoy! Ingredients:
filling |
3/4 cup brown sugar, packed |
4 tablespoons flour |
4 tablespoons cinnamon |
1/2 cup nuts, finely chopped |
4 tablespoons melted butter (no substitues please) |
mix filling in a medium bowl, using a fork, and set aside. |
muffins |
1 1/2 cups all-purpose flour |
2 tablespoons baking powder |
1/2 cup sugar |
1/2 teaspoon salt |
1/4 cup shortening |
1/2 cup milk |
1 beaten egg |
Directions:
1. Preheat oven to 350.
2. For muffins, stir together dry ingredients well, using either a fork or a whisk to combine and break up any lumps.
3. Cut in the shortening as you would for a pie crust.
4. Mix together the beaten egg and milk.
5. Pour liquid over the other ingredients and stir just until well moistened.
6. Fill each muffin liner about 1/2 way with batter.
7. Sprinkle some topping mixture (about a spoonful) over each.
8. Fill remainders of muffins to 3/4 full.
9. Top each with rest of topping, divided evenly.
10. Bake at 350 for about 20 minutes, or until pick inserted comes out clean.
11. (You can choose to top these with a little bit of powdered sugar icing if you wish!)
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