Busters Recipes

Berry-Walnut Muffins

1/2 cup plus 2 tablespoons Diamond Chopped Walnuts
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
3/4 cup packed light brown sugar
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon vanilla extract
1 cup fresh or unsweetened frozen raspberries, blackberries, or
blueberries

Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow
pan. Bake, stirring once or twice, until lightly browned and fragrant,
5 to 10 minutes. Let cool. Leave oven set at 350. Line 14 to 16 (2-1/4
inch) muffin cups with paper baking cups or coat with vegetable oil spray.

In a large bowl, whisk together flour, baking powder, baking soda, and
salt. In another large bowl, whisk together buttermilk, brown sugar,
butter, eggs, and vanilla. Stir berries and 1/2 cup of the toasted
walnuts into buttermilk mixture, then stir in flour mixture just until
dry ingredients are moistened (do not overmix). Spoon batter into
muffin cups, filling each about three-fourths full. Sprinkle muffin
tops evenly with remaining 2 tablespoons walnuts. Bake until a
toothpick inserted into the center of a muffin comes out clean, 20 to
25 minutes. Cool 5 minutes in the pans, then transfer to a wire rack.
Serve slightly warm or at room temperature.

Yields 14 to 16 muffins

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