Thank you!

Good morning! First off, thank you for all of your wonderful comments on the giveaway! It seriously has warmed my heart, made me smile and completely encouraged me as I've read each and every one of your comments. It has been so much fun to see what you would do with each - so inspiring! It is exciting to me how many creative people are out there, whether you are just getting started or are a veteran. There are always more ideas and inspiration to discover, more exciting things to find and I am so excited to begin visiting each of your blogs that are listed :) Truly, thank you again for the comments and excitement about the giveaway- I am humbled by the response and wish I could send everyone something! :)
Here is a reminder about the giveaway (NOTE: International comments are very welcome!) and below is recipe day.... a day late ;) I have also been receiving emails and convos on etsy about purchasing paper scrap packs- my hope is to get some more big packs (50-75 pieces) together by this weekend and into the shop (if you can't wait to hear if you're a winner, you can go ahead and order one and it will ship asap :)). I will be listing more of the mini packs (25 pieces) this morning - I put those together right away and ship (usually same day) as soon as they are ordered. Have a fabulous day! :)Streusel Topped Muffins
Ingredients
2 cups all purpose flour
1/2 cup white sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
1/4 cup brown sugar, packed
1 Tbsp. butter, softened
1/2 tsp. ground cinnamon
1/4 cup walnuts, chopped

Preheat oven to 400 degrees F. Grease bottom of 12-muffin pan or line with muffin cups.

In a medium bowl, combine flour, 1/2 cup white sugar, baking powder and salt, mix well. In a small bowl, combine milk, oil and egg, blend well. Add dry ingredients all at once; stiru just until dry ingredients are moistened (batter will be lumpy).

Fill cups 2/3 full. In a small bowl, blend 1/4 cup firmly packed brown sugar, 1 Tbsp. butter (softened), 1/2 tsp. cinnamon and 1/4 cup chopped nuts with fork until crumble. Sprinkle over muffins before baking.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes before removing from pan. Serve warm. Store in airtight container.