3 c. flour
1 1/2 c. packed brown sugar
3/4 c. butter
1 c. chopped walnuts
2 tsp. baking powder
1 tsp. each ground nutmeg & ginger
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or sour milk
2 eggs, beaten

Combine 2 cups flour and the sugar; cut in butter to form crumbs. In another bowl mix 3/4 cup of crumbs and 1/4 cup of walnuts. Set aside.

In remaining crumbs, stir in 1 cup flour, baking powder, spices, soda, salt and remaining 3/4 cup nuts. Combine buttermilk and eggs and stir into dry ingredients just to moisten. Put in greased or paper-lined muffin cups; top each with a generous spoonful of reserved crumb mixture. Bake in 350 degree oven for 20 to 25 minutes. Makes 1 1/2 dozen muffins.