1 1/2 c. all-purpose flour
1/2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, melted
1 egg
1/3 c. milk
Topping (recipe follows)
Icing (recipe follows)

MICROWAVE: Prepare topping; set aside. In large bowl, combine flour, granulated sugar, baking powder and salt. Pour in butter; add egg and milk. Stir until ingredients are blended; batter will be soft.

Line 6 microwavable muffin-pan cups with double paper liners. Spoon 2 tablespoons of the batter into each cup. Sprinkle 1/4 of the topping over batter. Spoon batter over topping, filling cups about half full. Sprinkle 1/4 of the topping over batter, pressing into the batter. Microwave at high (100%) 2 1/2 to 4 1/2 minutes or until wooden pick inserted in center comes out clean.

Rotate dish half turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure. Prepare icing and drizzle over warm muffins. Makes 12 muffins.

TOPPING:

In small bowl, combine 1/4 cup packed brown sugar, 1/4 cup chopped walnuts, 3 tablespoons all-purpose flour and 1 teaspoon ground cinnamon. Add 1 tablespoon melted butter, stirring until mixture resembles moist crumbs.

ICING:

In small bowl, combine 1/2 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla, stirring until smooth.