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Source: Stop and Smell the Rosemary

Walnut Muffins
Tasty home-made muffins!
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Serves: Yields 4 dozen Mini-Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
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2 cups dark brown sugar, firmly packed
2 tablespoons unsalted butter, melted
4 large eggs
1/4 teaspoon almond extract, *black walnut extract
1 1/2 cups whole wheat flour
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease mini-muffin pans. Mix brown sugar with butter in a large bowl. Beat in eggs, one at a time, beating after each addition. Add walnut extract. Add flour and nuts. Combine well. Fill muffin cups half full. Bake 20 minutes, or until inserted wooden pick comes out clean. Remove muffins from cups while still warm

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