2-2/3 cups all-purpose flour
1/3 cup Argo® or Kingsford's® Corn Starch
1/3 cup sugar
1 envelope Fleischmann's® RapidRise Yeast
1 teaspoon salt
1/2 cup water
3/4 cup milk
1/4 cup butter OR margarine
1/3 cup brown sugar
1/3 cup all-purpose flour
1/3 cup chopped walnuts
3 tablespoons butter OR margarine
1 teaspoon ground cinnamon
Powdered Sugar Glaze:
1 cup powdered sugar
1 to 2 tablespoons milk
Stir together flour and cornstarch. Combine 1 cup flour mixture, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120º to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour/cornstarch mixture to make stiff batter.
Spoon into 18 greased 2-1/2 inch muffin pan cups. (Muffin cups should be half full). Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Sprinkle with Walnut Topping.
Bake at 375ºF for 25 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze, if desired.
Walnut Topping: Combine brown sugar, flour, walnuts, butter and cinnamon. Stir to blend.
Powdered Sugar Glaze: Stir together powdered sugar and enough milk to reach desired consistency.