3 c. flour
1 1/2 c. brown sugar
3/4 c. butter
1 c. chopped nuts
2 tsp. baking powder
1 tsp. nutmeg
1 tsp. ginger
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sour milk
2 eggs

In large bowl combine 2 cups flour and sugar. Cut in butter to form fine crumbs. Set aside 3/4 cup of crumbs and 1/4 cup nuts. In remaining mixture add remaining ingredients. Mix well. Fill muffin cup about 2/3 full and top with crumb mixture. Bake at 350 degrees for 25 minutes.