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Walnut Streusel Muffins Recipe
|All purpose flour||3 Cup (48 tbs)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk/Soured milk||1 Cup (16 tbs)|
|Eggs||2 , beaten|
Serving size: Complete recipe
Calories 5822 Calories from Fat 2780
% Daily Value*
Total Fat 313 g482.1%
Saturated Fat 103.2 g515.8%
Trans Fat 0 g
Cholesterol 785.8 mg
Sodium 1735.9 mg72.3%
Total Carbohydrates 661 g220.4%
Dietary Fiber 36.2 g144.7%
Sugars 331 g
Protein 105 g210%
Vitamin A 94.2% Vitamin C 0.58%
Calcium 134.3% Iron 176.9%
*Based on a 2000 Calorie diet
In small bowl, combine 3/4 cup of the crumbs and 1/4 cup of the walnuts; set aside.
Into remaining crumb mixture, stir in remaining 1 cup flour, the baking powder, spices, soda, salt and remaining 3/4 cup walnuts.
In another small bowl, combine buttermilk and eggs; stir into dry ingredients just to moisten.
Spoon into 18 greased or paper-lined 2 3/4-inch muffin cups, filling about 2/3 full.
Top each with a generous spoonful of reserved crumb-nut mixture.
Bake in preheated 350 °F oven 20 to 25 minutes or until springy to the touch.
Cool in pans 10 minutes.
Loosen and remove from pans.