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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Oh the lovely nutty things you can do with Diamond Walnuts. Makes two-tone muffins. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
2 cups sifted all-purpose flour |
1/2 cup granulated sugar |
3 teaspoons baking powder |
1 teaspoon salt |
1 large egg, beaten |
3/4 cup milk |
1/3 cup oil |
2/3 cup diamond walnuts, chopped |
1/4 cup maraschino cherry, chopped |
1/4 cup sweetened powdered cocoa mix |
powdered sugar |
Directions:
1. Resift flour with next 3 ingredients. Combine egg, milk and oil; stir into dry mixture only until moistened. Fold in walnuts.
2. Divide into 2 portions; stir cherries into one and spoon into one side of 14 greased muffin pans (2 1/2-inches diameter). Stir cocoa mix into remaining batter and fill other side of pans.
3. Bake at 400 for 20 minutes. Sprinkle with powdered sugar. Serve warm.
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