Breakfast - makes 12 servings
Prep time: 20 mins
Cook time: 15 mins
Rest time: none
- 1/2 cup Honey
- 10 tablespoons Buttermilk
- 1 Egg
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 2 cups Flour
- 6 tablespoons Butter
- 1 and 1/2 teaspoon Cinnamon (ground)
- 2/3 cups Sugar
- 1/2 cup Walnut (chopped)
Preheat oven to 400 F.
Mix all the filling ingredients together in a small bowl: 1/2 cup chopped walnuts, 1/3 cup sugar, 1 and 1/2 teaspoons cinnamon, and 3 tablespoons butter (melted).
In a large bowl, mix together the flour, baking powder, baking soda, and remaining sugar.
In a wide mouthed measuring cup, whisk the egg, remaining butter (melted), and buttermilk.
Make a well in the dry ingredients, pour in the liquid, and mix lightly and gently, remembering to keep it bumpy rather than going all-out for smooth: anything more than the gentlest handling makes for heavy muffins.
Line a muffin pan with 12 paper baking cups, and fill each to 1/3 full.
Add a scant tablespoon of filling, then cover with more muffin mixture until 2/3 full. Sprinkle any remaining filling on top of the muffins.
Bake for 15 minutes or until golden brown and ready.
Put the muffins (still in their paper cups) onto a rack and drizzle with honey. You may find it easier to warm the honey a little before pouring.