3 cups all purpose flour
1 1/2 cups firmly packed brown sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
2/3 cups vegetable shortening
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans or walnuts
2 eggs, beaten
1 cup buttermilk
Preheat oven to 375 degrees. Butter muffin tins. In large bowl stir & toss
together the flour, sugar, salt, 1 teaspoon of cinnamon & the ginger. Add the
shortening & mix the ingredients together (with your fingertips) until thoroughly
combined & crumbly. Remove 2/3 cups of the mixture to a small bowl & mix the nuts
& the remaining teaspoon of cinnamon into it. Set aside to use for the topping. To the
remaining flour mixture, add the baking powder & baking soda & stir & toss to
combine. Add the eggs & buttermilk, stir until blended. Spoon into muffin tins.
Sprinkle tops with 1 table- spoon of topping. Bake 15-20 minutes. Cool in tin for 3
minutes, then remove.
|
