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 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.
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