1 1/2 c Unbleached flour, sifted 1/2 c Sugar
2 ts Baking powder 1/2 ts Salt
1 1/2 ts Ground cinnamon 1/4 c Vegetable shortening
1 Large egg, slightly beaten 1/2 c Milk
1 c Tart apples * Nut crunch topping
* Apples are to be washed and cored. Shred the unpeeled apples for
recipe.
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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 ingredients all at once, stirring just enough to
moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-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 1/4 c
brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in
small bowl.
