Apple Crunch Muffins

November 4, 2010 10:57 AM
Apple Crunch Muffins
These moist muffins with a crunchy pecan topping were a county winner in a state Grange baking contest. -Unknown
Excellent! A family pleaser!—The Brown family, Centralia, MO
1 ½ cup flour
½ cup sugar
2 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
¼ cup shortening
1 egg, slightly beaten
½ cup milk
1 cup shredded unpared tart apples

Sift together flour, sugar, baking powder, salt and cinnamon in a mixing bowl. Cut in shortening with pastry blender until fine crumbs form. In a separate bowl, combine milk and eggs. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper lined 2 ½ " muffin cup pan, filling 2/3 full. Sprinkle with nut crunch topping. Bake 375 degree oven for 25 minutes or until golden brown. Serve warm. Makes 12. Recipe can also be baked in a 9x9" square pan.

Nut Crunch Topping;
Mix together ¼ cup of brown sugar (packed), ½ cup of chopped pecans and ½ tsp. of cinnamon.
Farm Journal’s Complete Home Baking Book, 1979

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