Cinnamon Crunch Muffins
3 cups all purpose flour
1 1/2 cups firmly packed brown sugar
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
2/3 cup veg. shortening
1/2 cup chopped pecans or walnuts
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs beaten
1 cup buttermilk
Preheat oven to 375°F. Butter or spray muffin tins. In a large bowl stir together the flour, sugar, salt, 1 tsp. cinnamon and the ginger. Add the shortening and mix the ingredients together with your fingers until thoroughly combined and crumbly. Remove 2/3 cup of mixture to a smal bowl and mix the nuts and the remaining tsp. of cinnamon into it. Set aside to use for the topping.
To the remaining flour mixture, add the baking powder, and baking soda and stir and toss to combine. Add the eggs and buttermilk and stir until blended.
Spoon into the muffin tins about 2/3rd of the way full. Sprinkle each muffin with 1 tsp of reserved topping. Bake until a toothpick inserted comes out clean 10-15 minutes. Cool slightly, then remove.