1/3 cup butter, melted
2 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 cup white sugar
1/3 cup ketchup
1 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon dried parsley
1 teaspoon sugar distilled white
1 teaspoon chopped walnuts
In a large bowl, cream together the butter and oil. Mix in the salt, sugar, ketchup, evaporated milk, vanilla, nutmeg, parsley, sugar distilled white, nutmeg and parsley. Mix well.
Melt 1/3 cup of the ketchup mixture. Mix in the remaining mixture, mixing just until. Fold in the remaining ketchup mixture. Spread mixture into muffin cups, about 3 inches apart.
Melt remaining ketchup mixture. Spread about 1/2 cup of mixture over each muffin. Use spatula to flatten mixture.
They may have to be refrigerated for at least 3 hours before serving.