I like how simple these muffins are - you can really taste the ingredients and I love the butteriness of toasted walnuts. Obviously, add more butter as you eat them. You can’t go wrong, no one ever ate too much butter.Â
2 cups flourÂ
1 cup light brown sugarÂ
1 TB baking powder
½ tsp saltÂ
1 cup toasted walnutsÂ
1 egg
1 cup milkÂ
¼ cup neutral oil (vegetable or canola is great)Â
Preheat your oven to 350 degrees.Â
Mix all the dry together. Make a well in the middle and add in the wet. Integrate everything together until you have a batter (use a whisk to avoid lumps!)
Scoop into greased muffin tins, fill them about ¾ of the way. Bake for 20 - 30 minutes, until the tops do not sink down and they spring back when you lightly press them. You can also poke them with a knife to make sure it comes out clean.Â
If I wasn't clear before, make sure to eat with ample butter.