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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These moist, buttery muffins with their nutty topping are so easy to make, assures Dena Engelland from Sterling, Kansas. Stir up a batch of the cute cakes and let them bake alongside the frittata while you fix the rest of the meal. Ingredients:
1/3 cup butter, softened |
1/4 cup sugar |
1 egg |
1-1/2 cups king arthur unbleached all-purpose flour |
1 package (3.4 ounces) instant vanilla pudding mix |
1 tablespoon baking powder |
1/4 teaspoon salt |
1-1/4 cups 2% milk |
1/2 cup chopped walnuts |
topping: |
1/2 cup chopped walnuts |
1/3 cup packed brown sugar |
2 tablespoons butter, melted |
1/4 teaspoon ground cinnamon |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, pudding mix, baking powder and salt; gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts.
2. Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Yield: about 1 dozen.
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