2 c. all-purpose flour
1/2 c. sugar
1 tbsp. baking powder
1 tsp. grated lemon peel
1/2 tsp. salt
1 c. walnuts, chopped
1/2 c. sour cream
1/2 c. milk
1/2 c. butter, melted
1 egg, beaten
1 tbsp. sugar

Preheat oven to 400 degrees. Grease or paper-line 12 (2 1/2 inch) muffin cups. In large bowl, combine flour, 1/2 cup sugar, baking powder, lemon peel, salt and walnuts.

In small bowl, combine sour cream, milk, butter and egg until blended. Stir into flour mixture just until moistened. Spoon into muffin cups. Sprinkle remaining 1 tablespoon sugar over tops. Bake 15 to 20 minutes for regular-size muffins, 20 to 25 minutes for giant-size muffins or until wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack. Makes 12 regular-size muffins or 6 giant-size muffins.