Ingredients
Dough:
3 cups all-purpose flour
1/3 cup sugar
1 envelope Fleischmann's(R) RapidRise Yeast
1 teaspoon salt
1/2 cup water
3/4 cup milk
1/4 cup butter or margarine
1 egg
Walnut Topping:
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Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter. Spoon into 18 greased or paper lined 2-1/2 inch muffin pan cups. (Muffin cups should be half full). Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Sprinkle with Walnut Topping. Bake at 375°F for 25 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze, if desired. Combine brown sugar, flour, walnuts, butter and cinnamon. Stir to blend. Stir together powdered sugar and enough milk to reach desired consistency.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Republic of Georgia cuisine — khachapuri, khinkali, walnut sauces
Record your recipes and experiments — organized cooking journal
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Republic of Georgia cuisine — khachapuri, khinkali, walnut sauces
Record your recipes and experiments — organized cooking journal