60-Minute Walnut Muffins

• 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:
• 1/3 cup brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup chopped walnuts
• 3 tablespoons butter or margarine
• 1 teaspoons ground cinnamon
• Powdered Sugar Glaze:
• 1 cup powdered sugar
• 1 to 2 tablespoons milk

1. Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120u0b0 to 130u0b0F). 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.
2. 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.
3. Bake at 375u0b0F for 25 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze, if desired.
4. Combine brown sugar, flour, walnuts, butter and cinnamon. Stir to blend.
5. Stir together powdered sugar and enough milk to reach desired consistency.

allpurpose, sugar, rapidrise, salt, water, milk, butter, egg, topping, brown sugar, flour, walnuts, butter, ground cinnamon, powdered sugar, powdered sugar, milk

Taken from www.myrecipes.com/recipe/60-minute-walnut-muffins (may not work)