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
Wash, core, then shred the apples. 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 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 cup brown sugar (packed), 1/4 cup
chopped pecans and 1/2 teaspoon ground cinnamon in small bowl.
Miscellaneous recipes from the collection of Mike Orchekowski.
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