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Cinnamon Crunch Muffins

List of Ingredients




3 cups all purpose flour
1 1/2 cups firmly packed brown sugar
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
2/3 cup veg. shortening
1/2 cup chopped pecans or walnuts
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs beaten
1 cup buttermilk



Recipe



Preheat oven to 375°F.

Butter or spray muffin tins or use paper liners.

In a large bowl stir together the flour, sugar, salt, 1 tsp. cinnamon and the ginger. Add the shortening and mix the ingredients together with your fingers until thoroughly combined and crumbly. Remove 2/3 cup mixture and place in a small bowl and mix the nuts and the remaining tsp. of cinnamon into it. Set aside to use for the topping.

To the remaining flour mixture, add the baking powder, and baking soda and stir and toss to combine. Add the eggs and buttermilk and stir until blended.

Fill muffin tins 2/3rds full. Sprinkle each muffin with 1 tsp. of reserved topping.

Bake 15 minutes or until a toothpick inserted comes out clean.