Walnut Streusel Muffins

3 cups flour
1½ cups packed brown sugar
¾ cup margarine
1 cup chopped Diamond® Walnuts
2 tsp. baking powder
1 tsp. nutmeg
1 tsp. ginger
½ tsp. baking soda
½ tsp. salt
1 cup buttermilk
2 eggs, beaten

In medium bowl, combine 2 cups of flour and sugar, cut in margarine to form fine crumbs.

In small bowl, combine ¾ cup of the crumbs and ¾ cup of walnuts; set aside Into remaining crumb mixture, stir in remaining 1 cup flour, baking powder, spices , soda , slat and remaining ¾ cup walnuts.

In another small bowl, combine buttermilk and eggs; stir into dry ingredients just to moisten. Spoon into 18 greased or paper-lined muffin cups, filling about 2/3 full. Top each with a generous spoonful of reserved crumb-nut mixture. Bake at 350° for 20 to 25 minutes or until springy to the touch.

Cool in pans 10 minutes. Loose and remove from pan. Serve warm.

Makes 1½ dozen muffins