Total Calories: 903
Yield: 18 muffins
Preheat oven to 350°. Grease muffin cups. In medium bowl, combine sugar and 2 cups flour. Cut in butter to make fine crumbs. In small bowl, combine 3/4 cup of the crumbs and 1/4 cup of the walnuts; set aside. Into remaining crumb mixture, stir in remaining 1 cup flour, baking powder, spices, baking soda, salt and remaining 3/4 cup walnuts. In another small bowl, combine buttermilk and eggs; stir into dry ingredients just to moisten. Fill muffin cups 2/3 full. Top each with a generous spoonful of reserved crumb-nut mixture. Bake at 350° for 20-25 minutes or until springy to the touch.
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