---------- Exported from CookWorks for Meal-Master, v7.0
 Categories: Breakfast, Breads
   Servings: 12
   1 1/2 c  unbleached flour
     1/2 c  sugar
       2 t  baking powder
     1/2 t  salt
   1 1/2 t  ground cinnamon
     1/4 c  vegetable shortening
       1    large egg
     1/2 c  milk
       1 c  apple
 ----------------------------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 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. 
 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.