Categories: Apples, Breakfast, Muffins
Ingredients
- 1 1/2 cups unbleached flour , Sifted
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon , Ground
- 1/4 cup vegetable shortening
- 1 large egg , Slightly Beaten
- 1/2 cup milk
- 1 cup tart apple (Apples are to be washed and cored. Shred the unpeeled apples for recipe)
- nut crunch topping
Directions
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Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl.
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Cut in shortening with pastry blender until fine crumbs form.
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Combine egg and milk.
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Add to dry ingredients all at once, stirring just enough to moisten.
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Stir in apples.
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Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
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Sprinkle with nut crunch topping.
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Bake in 375 degree oven 25 minutes or until golden brown.
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Serve hot with butter and homemade jelly or jam.
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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.