Cinnamon Crunch Muffins (12 servings) 2 cups cake flour 1 cup sugar 1/2 cup heavy cream 1/4 cup milk 1 large egg - beaten 4 Tablespoons butter 3/4 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon For Crunch Topping: 1 cup chopped walnuts or pecans 2/3 cups brown sugar 1/2 cup all-purpose flour 4 Tablespoons butter 1 Tablespoon cinnamon Preheat oven to 350 degrees. Prepare 12 muffin cups with muffin papers or a generous coating of cooking spray. In a large bowl, sift together the flour, baking powder, salt, nutmeg and cinnamon. In a medium bowl, cream the butter and sugar together until the texture is like wet sand. Add beaten egg, milk and cream and mix well. Add wet ingredients to dry ingredients and mix until just combined. To make the crunch topping: Combine all crunch ingredients in a large bowl and mix well. Take 1/2 cup of the crunch topping and fold it into the muffin batter. Fill each muffin cup a little over halfway with muffin batter. Spoon equal amounts of crunch topping over all muffins. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Gently folding some of the topping mixture into the batter creates little pockets of sweet cinnamon crunch in the muffins. Mr Breakfast would like to thank Britney for this recipe. Recipe number 1758. Submitted 6/2/2006.