Crunchy Walnut Muffins
Preheat oven to 350F.
In a bowl cream the butter and sugar. Slowly and while mixing add the flour.
Add the cinnamon and baking powder, then incorporate the eggs one at a time.
Add the water and vanilla extract and fold in half the walnuts.
Line a muffin pan and scoop the batter into it. Top with the remaining walnuts.
Take to the oven for 20 minutes or until done.
Serve warm or at room temperature.
Tip: Add in some shredded carrots and nutmeg for a carrot cake muffin.