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1 1/2 cup unbleached Flour, sifted
1/4 cup Vegetable Shortening
1/2 cup Sugar
1 Egg, slightly beaten
2 teaspoon Baking Powder
1/2 cup Milk
1/2 teaspoon Salt
1 cup Tart Apples
1 1/2 teaspoon ground Cinnamon
Nut Crunch Topping
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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 2/3 rd full. Sprinkle with nut crunch topping. Bake in 375 degree F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.
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