Keeping Warm

Yesterday’s high in Champaign was supposed to be the same as in Duluth, MN, although their wind chill was expected to be up to 10 degrees colder! Still, as my grandfather would have said, not fit for man nor beast to be out and about. So what do you do when it’s -4 F outside and The Husband brings a reality check to fantasies of flying off to the Florida coast or a Caribbean island? Turn on the oven and bake!

This is yet another recipe from my favorite Muffin Cookbook. The kids loved this one, especially the streusel topping.  Originally, this recipe was written to use walnuts (It’s a Diamond Walnuts recipe!) but I had pecans on hand, so that’s what I used. Also, the recipe calls for nutmeg and I was out, so I used cinnamon and pinch of cloves in its place. Tartlet 2 ate two warm from the oven and asked if she could have more and if I would please make this every day! I guess it’s a good thing this recipe makes 18 muffins, rather than the usual 12.

Nutty Streusel Muffins

2 c. flour
1 1/2 c. packed brown sugar
3/4 c. butter
1/4 c. chopped nuts

1 c. flour
3/4 c. chopped nuts
1 t. nutmeg
1 t. ginger
2 t. baking powder
1/2 t. baking soda
1/2 t. salt

1 c. buttermilk
2 eggs, beaten

Preheat oven to 350 F.

In a large bowl, combine 2 c. flour and brown sugar; cut in butter to form fine crumbs.

In a small bowl, combine 3/4 c. of the crumbs and 1/4 c. nuts; set aside.

In the remaining crumb mixture, stir in 1 c. flour, 3/4 c. nuts, spices, baking powder, baking soda, and salt. In a small bowl, combine buttermilk and eggs; stir into dry ingredients just to moisten.

Spoon into greased or paper-lined muffin cups. Top each with a generous spoonful of reserved crumb-nut mixture.

Bake 20 – 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Loosen and remove from pan.

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