¼ c. sugar
1 egg
1 ½ c. flour
1 small box instant vanilla pudding mix
1 Tbsp. baking powder
¼ tsp. salt
1 ¼ c. milk
½ c. chopped walnuts
Topping:
½ c. chopped walnuts
1/3 c. packed brown sugar
2 Tbsp. butter or margarine, melted
¼ tsp. ground cinnamon
In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, pudding mix, baking powder and salt. Add to creamed mixture alternately with milk. Beat until blended. Stir in walnuts. 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 center comes out clean. Cool for 10 minutes. Remove from pan to wire rack. Yield: about 1 dozen.
½ c. chopped walnuts
1/3 c. packed brown sugar
2 Tbsp. butter or margarine, melted
¼ tsp. ground cinnamon
In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, pudding mix, baking powder and salt. Add to creamed mixture alternately with milk. Beat until blended. Stir in walnuts. 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 center comes out clean. Cool for 10 minutes. Remove from pan to wire rack. Yield: about 1 dozen.
No comments:
Post a Comment