1 stick butter
2 egg yolks, beaten
2 egg whites, beaten
1 c. sugar
1 c. milk
1 box graham cracker crumbs, rolled fine (3 c.)
2 tsp. baking powder
1 c. walnuts or pecans, chopped
1 tsp. vanilla

Cream butter and sugar; add egg yolks. Add milk along with graham crackers. Add baking powder, vanilla and nuts (chopped). Fold in stiffly beaten egg whites. Fill cup cake pans 2/3 full. (I use paper cups). Bake at 350°F for 15 to 20 minutes.