95g castor sugar
2 large eggs
½ tsp vanilla essence
110g self-raising flour, sifted
1½ tsp black treacle
45g toasted walnuts, chopped
Line a muffin tray with paper cups and preheat oven at 180°C.
Beat butter, sugar and essence until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in treacle followed by walnuts. Fold in sifted flour to mix.
Spoon batter into paper cups and bake for 15 minutes or until cooked through when tested with a wooden skewer.