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APPLE CRUNCH MUFFINS

Category:    Breakfast, Muffins, Bread
Yield:4 servings
 
  1 1/2 c  Unbleached flour, sifted          1/2 c  Sugar
      2 ts Baking powder                     1/2 ts Salt
  1 1/2 ts Ground cinnamon                   1/4 c  Vegetable shortening
      1    Large egg, slightly beaten        1/2 c  Milk
      1 c  Tart apples *                            Nut crunch topping
 
  *   Apples are to be washed and cored.  Shred the unpeeled apples for
  recipe.
  ~--------------------------------------------------------------------- ~---
  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 ingredinets all at once, stirring just enough to
  moisten.  Stir in apples.  Spoon batter into paper-lined 2 1/2-inch
  muffin-pan cups, filling 2/3rds full.  Sprinkle with nut crunch topping.
  Bake in 375 degree oven 25 minutes or until golden brown.  Serve hot with
  butter and homemade jelly or jam. 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.
 

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