| 1 |
Prepare Topping; set aside. In large bowl, combine flour, granulated sugar, baking powder and salt. Pour in butter; add egg and milk. Stir until ingredients are blended. (Batter will be soft.) |
| 2 |
Line 6 microwavable muffin-pan cups with double paper liners. Spoon 2 tablespoons of the batter into each cup. Sprinkle 1/4 of the Topping over batter. Spoon batter over Topping, filling cups about 1/2 full. Sprinkle 1/4 of the Topping over batter, pressing into the batter. Microwave at high (100%) 2-1/2 to 4-1/2 minutes or until wooden pick inserted in center comes out clean. Rotate dish 1/2 turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure. Prepare Icing and drizzle over warm muffins. |
| 3 |
TOPPING: In small bowl, combine 1/4 cup packed brown sugar, 1/4 cup chopped walnuts, 3 tablespoons all-purpose flour and 1 teaspoon ground cinnamon. Add 1 tablespoon melted butter or margarine, stirring until mixture resembles moist crumbs. |
| 4 |
ICING: In small bowl, combine 1/2 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla, stirring until smooth. |
|
|
|
|
|
|
|
|
|
|