Apple Crunch Muffins
	1 1/2 cups      Flour, unbleached -- sifted
	1/2 cup         Sugar
	2 teaspoons     Baking powder
	1/2 teaspoon    Salt
	1 1/2 teaspoons Cinnamon -- ground
	1/4 cup         Shortening -- vegetable
	1 large         Egg -- slightly beaten
	1/2 cup         Milk
	1 cup           Apples -- tart cored and grated
	1/4 cup      Sugar -- brown
	1/4 cup      Pecans -- chopped
	1/2 teaspoon Cinnamon -- ground
	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 2/3rds
	full. Sprinkle with nut crunch topping (see below). Bake in 3750F
	oven 25 minutes or until golden brown. Serve hot with butter and
	homemade jelly or jam.
	Mix together brown sugar (packed), chopped pecans and ground cinnamon 
	in small bowl.

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