1 ½ c. flour
2 t. baking powder
¼ t. baking soda
¼ t. salt
¼ c. shortening
1 8 oz. Carton of sour cream of plain yogurt
½ c. sugar
½ c. milk
1 beaten egg
¼ c. brown sugar
¼ c. chopped nuts
2 T. sugar
1 t. cinnamon
Lightly coat 6 jumbo muffin cups with cooking spray or
line with paper bake cups. Set
aside. In a large mixing bowl, stir
together the flour, baking powder, baking soda and salt. Cut in the shortening till the flour mixture
is crumbly. In another mixing bowl,
stir together sour cream or yogurt, the ½ c. sugar, milk and egg. Add these to the dry ingredients and stir
till the mixture in just combined. Stir
together the brown sugar, nuts, the 2 T. sugar and cinnamon. Spoon half the batter into prepared muffin
cups. Sprinkle with half of the nut
mixture into cups. Top with remaining
batter and the remaining nut mixture.
Bake in a 350 degree oven for about 25 minutes. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm. Makes 6 muffins.
Note: for standard
size muffins, use 12 regular muffin cups.
Bake in a 400 degree oven for 15-18 minutes. Cool 5 minutes.