Walnut MuffinsMarch 28, 2013 at 5:52 pm | Posted in Bread, Muffins | 2 Comments
The original recipe is for Pecan Pie Muffins. It comes from Blackhawkwife at Tasty Kitchen. At the end of the recipe, Blackhawkwife says you can use walnuts instead of the pecans and since I didn’t have any pecans, I used walnuts.
1 cup light brown sugar (packed)
1/2 cup flour
1 cup chopped walnuts
2/3 cup softened butter
2 whole eggsGrease muffin cups – I usually use my silicone cups but for some reason my teenager dislikes washing them, so today I purchased and used paper cups. I sprayed them with canola oil, using my new handy-dandy sprayer that my mom gave me.In medium bowl, mix together brown sugar, flour and nuts.In separate bowl, beat your eggs.
I made a beginner’s mistake of trying to rush my butter into softness by putting it in the microwave for 30 seconds. Ack! Not good. Not good at all. Beat the egg and butter together. The recipe didn’t call for any but I added 1 tsp. of vanilla.Get your dry ingredients handy and pour them into the wet ingredients.Mix only enough so that the dry ingredients get wet.Fill muffin cups 2/3 of the way full. Bake for 20-25 minutes. Cool on wire racks; eat them up with lots of real butter.Daniel commented that these would be great for breakfast. We had a few left over after supper, so maybe he can have them tomorrow morning.