1/4 cup shortening 1-1/2 tsp baking powder
1/2 cup brown sugar, packed 1/4 tsp salt
1 egg, separated 1/3 cup milk
1 cup sifted cake flour 1/2 tsp vanilla
1/2 cup chopped walnuts
Work shortening until fluffy and creamy. Then add sugar gradually, while continuing to work. Beat egg yolk until light-colored; stir into first mixture. Sift together flour, baking powder, and salt, and dd to first mixture alternately with milk and vanilla, combined. Beat Smooth; fold in nuts and stiffly beaten egg white, and fill greased 2-1/2" muffin cups 2/3 full. Bake in moderately hot oven (375*) for 20 minutes or until done.
Makes 12. Dust with powdered sugar if desired.
1/2 cup brown sugar, packed 1/4 tsp salt
1 egg, separated 1/3 cup milk
1 cup sifted cake flour 1/2 tsp vanilla
1/2 cup chopped walnuts
Work shortening until fluffy and creamy. Then add sugar gradually, while continuing to work. Beat egg yolk until light-colored; stir into first mixture. Sift together flour, baking powder, and salt, and dd to first mixture alternately with milk and vanilla, combined. Beat Smooth; fold in nuts and stiffly beaten egg white, and fill greased 2-1/2" muffin cups 2/3 full. Bake in moderately hot oven (375*) for 20 minutes or until done.
Makes 12. Dust with powdered sugar if desired.
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