Apple Crunch Muffins
Apple Crunch Muffins
2 cups sifted flour
2/3 cup instant nonfat dry milk
6 tablespoons sugar
1/2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 cup shortening
1 large unpeeled apple, coarsely grated
1 egg, well beaten
1 cup water
Sift together flour, instant nonfat dry milk, sugar, baking powder, salt and cinnamon into bowl. Cut in shortening with a pastry blender until mixture resembles fine cornmeal. Stir in apple. Combine egg and water. Make a well in center of dry ingredients; add liquid all at once; stir just enough to moisten and blend dry ingredients. Do not beat, (The batter will look lumpy).
Fill greased 2 1/2 -inch muffin pans 2/3 full. Sprinkle with nut topping. Bake at 400 degrees about 20 to 25 minutes. Serve hot.
Nut Topping: Combine 1/3 cup sugar, 1/3 cup chopped nuts and 1/2 teaspoon cinnamon.
2 cups sifted flour
2/3 cup instant nonfat dry milk
6 tablespoons sugar
1/2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 cup shortening
1 large unpeeled apple, coarsely grated
1 egg, well beaten
1 cup water
Sift together flour, instant nonfat dry milk, sugar, baking powder, salt and cinnamon into bowl. Cut in shortening with a pastry blender until mixture resembles fine cornmeal. Stir in apple. Combine egg and water. Make a well in center of dry ingredients; add liquid all at once; stir just enough to moisten and blend dry ingredients. Do not beat, (The batter will look lumpy).
Fill greased 2 1/2 -inch muffin pans 2/3 full. Sprinkle with nut topping. Bake at 400 degrees about 20 to 25 minutes. Serve hot.
Nut Topping: Combine 1/3 cup sugar, 1/3 cup chopped nuts and 1/2 teaspoon cinnamon.
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