• Preheat oven to 425F. Line a 12 cup muffin tin with paper liners or grease it lightly with non-stick cooking spray.
• In a large bowl, mix the ingredients listed in Part 1.
• In another large bowl, sift together the dry ingredients listed in Part 2 and make a well.
• Add the wet mix into the dry mix. If the batter is too thick, add a few teaspoons of water/milk to get the correct consistency.
• Stir in chopped walnuts.
• Spoon batter into greased or lined muffin tins.
• Bake for 10 minutes at 425F and reduce the temperature to 375F and bake for another 10-12 minutes or until a toothpick inserted in the center of the muffin comes out clean.
• Remove the pan from the oven and place it on a wire rack for at least 5-10 minutes. Then take the muffins out of the pan and leave them on the cooling rack for it to cool completely.

TASTE AND TEXTURE:

• The muffins rose beautifully. Ever since I baked the pineapple buttermilk muffins with varying oven temperatures, I have been baking muffins in the same way of initially baking it at a higher temperature for 10 minutes and then finish baking the muffins at a lower temperature. This yields beautiful bakery-style muffins. Also, the sweetness was just right for us. You may want to increase the quantity of sugar if you prefer sweeter muffins.