Recipes

Preheat oven to 400 F.

Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside.

For topping, in a small bowl, stir together the 3 tablespoons flour, brown sugar, and the 1/4 teaspoon cinnamon.

Cut in the 2 tablespoons butter until mixture resembles coarse crumbs; stir in nuts; set topping aside.

In a medium bowl, stir together the 1 1/2 cups flour, granulated sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda, and salt; cut in the 1/4 cup butter until mixture resembles coarse crumbs.

In another bowl, combine egg and buttermilk; Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).

Spoon half of the batter into the prepared muffin cups, filling each one-third full.

Top with half of the topping, the remaining batter, and the remaining topping.

Bake for 15 to 18 minutes or until golden and a wooden toothpick inserted in center comes out clean.

Cool in muffin cups on a wire rack for 5 minutes.

Remove from muffin cups; serve warm.