Breads, Breakfast

Apple Crunch Muffins

  • 1 1/2 cups Flour, all-purpose, unbleached
  • 2 teaspoons Baking powder
  • 1 1/2 teaspoons Ground cinnamon
  • 1 Large Egg
  • 1 cups TartApples
  • 1/2 cups Sugar
  • 1/2 teaspoons Salt
  • 1/4 cups Vegetable shortening
  • 1/2 cups Milk
  • 1 cups Nut Crunch topping

    • 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 shredded apples. Spoon batter into paper lined 2 1/2 inch muffin cups, filling 2/3 full. Sprinkle with the nut cruch topping.

    NUT CRUNCH TOPPING Mix together 1/4cup brown sugar packed, 1/4 cup choppedpecans and 1/2 teaspoon ground cinnamonin small bowl.

    Bake in 375 deg oven for25 minutes or until golden brown.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Margaret D Shurben of Kanata, Ontario (Canada). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!