Recipe Talk

I am looking for the nut crunch muffin recipe. I think it was one of the introduction recipes that you got on the 81/2x11 sheet. Mine is missing, I have been looking for it awhile now.
Can anyone help?

thank you
sherri

Great american home baking recipe nut crunch muffin

I have this recipe in my card collection from Great American Home Baking,
these cards have been discontinued long time ago,
I wish I could find the whole collection, because I am missing a lot of them.

Makes 1 dozen muffins

2 ½ cups all-purpose flour
½ cup coarsely chopped pecans, walnuts, or hazelnuts (about 2 ounces)
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 large egg

Topping
1/3 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces
½ cup coarsely chopped pecans, walnuts, or hazelnuts (about 2 ounces)

Preheat oven to 400F. Grease 12 standard size muffin-pan cups or line with paper liners.
Mix together flour, nuts, brown sugar, baking powder, baking soda, and salt.
Mix together buttermilk, oil, vanilla, and egg.
Make a well in the center of flour mixture. Add buttermilk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not overmix.)
Spoon batter into prepared pan, filling cups two-thirds full.
To prepare topping, in a medium bowl, mix together brown sugar, flour, and cinnamon.
Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Stir in nuts. Sprinkle topping evenly over batter.
Bake muffins for 10 minutes. Lower oven temperature to 350 F.
Bake muffins until tops are golden, 12 minutes more.
Transfer pan to a wire rack to cool for 5 minutes. Turn muffins out onto rack to cool completely.
Baking Tips:
Substitute soured milk for the buttermilk. To prepare soured milk, bring milk to room temperature. Mix together 1 tablespoon white vinegar or lemon juice with milk to make 1 cup. Let mixture stand until curdled, about 10 minutes.

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I have this recipe in my card collection from Great American Home Baking, these cards
www.loveofgoodfood.com

**Just use a 8 1/2 inch 11 inch baking sheet.
Bake (shorter time) till a toothe pick comes out clean.
I have the cook book..

It doesnot list in the index a nut crunch muffin (it says, Walnut Crunch Muffins) or quick bread and I have the Red Great American Home Baking and the White Great American Home Baking Cookbooks.

# 1 Biscuits and Rolls
# 2 Quick Breads and Muffins
# 3 Breads
# 4 Main Dish Baking
# 5 Cakes
# 6 Pastries
# 7 Pies and Tarts
# 8 Coffee Cakes
# 9 Cookies and CAndies
#10 Cobblers, Vustards, & Fruit Crisps
#11 Holiday Baking
#12 Baking School

**Can I check some where else.

thank you, I think that is the one but I really don't remeber the buttermilk or veg oil in it.

Yes that is the recipe if it is from the white great American home baking in #2 Quick Breads card #27. Thank you again so much SuzieQue for finding it for me. I am also missing a lot of the collection as well.

Thank you again

Sherri

I am looking for the ritz chicken fingers recipe as well