Kind of a scone... shaped like a muffin. Modified from my own earlier recipe for chocolate nut scones. Easier to make in muffin forms and with a zing of peanut butter with the undertones of spices. —Brian Coppola
Combine and mix the dry scone mix ingredients in a large bowl.
Add the eggs to the dry ingredients and mix thoroughly, then add the melted butter and the vanilla, and once again mix thoroughly.
Prepare the topping by combining all the ingredients except for the nuts.
Scoop 1/2 c of the scone mix into muffin wrappers in a tin. Press the mixture tightly into the form, which should result in the wrapper being about 3/4 full.
Add 1 teaspoon of the topping and spread over the top of each. Sprinkle additional nuts and spread into the topping.
Bake at 375 F for 25 minutes. Remove from the tins immediately and cool before storing them. I wrap mine individually in Saran and then put them in gallon bags before refrigerating. They keep a long time and travel well.