| 1 | Preheat oven to 350 deg f. |
| 2 | In a large bowl, cream the butter, margarine, sugar. |
| 3 | Cream until light and fluffy. |
| 4 | Blend in the eggs. |
| 5 | In a bowl, combine sour cream and baking soda. |
| 6 | Set aside. |
| 7 | Sift cake flour, salt and nutmeg together. |
| 8 | Add flour mixture and sour cream to butter mixture. |
| 9 | Do not over mix. |
| 10 | In a large bowl, combine crunch mix ingredients with a pastry blender. |
| 11 | Mix well. |
| 12 | Fold in ?cup crunch mix with muffin mix. |
| 13 | Spoon into paper cup lined muffin tins. |
| 14 | Fill a little over half full. |
| 15 | Sprinkle remaining crunch mix over the top. |
| 16 | Bake for 25 minutes or until golden brown. |
| 17 | Makes 12 muffins |
