Apple crunch muffins

Yield: 4 servings

Measure Ingredient
1½ cup Unbleached Flour, Sifted
½ cup Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
1½ teaspoon Ground Cinnamon
¼ cup Vegetable Shortening
1 each Large Egg, Slightly Beaten
½ cup Milk
1 cup Tart Apples *
1 x Nut Crunch Topping

* Apples are to be washed and cored. Shred the unpeeled apples for recipe. ~------------------------------------------------------ ~----------------- Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2½-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together ¼ c brown sugar (packed), ¼ c chopped pecans and ½ t ground cinnamon in small bowl.

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