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| 1 1/2 Tasse | Flour, unbleached; sifted |
| 1/2 Tasse | sugar |
| 2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1 1/2 Teelöffel | Cinnamon ground |
| 1/4 Tasse | Shortening, vegatable |
| 1 | Egg, large; slightly beaten |
| 1/2 Tasse | milk |
| 1 Tasse | Tart Apples * |
| 1/4 Tasse | brown sugar |
| 1/4 Tasse | pecans chopped |
| 1/2 Teelöffel | Cinnamon ground |
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* 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 (see below).
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 brown sugar (packed), chopped pecans and ground cinnamon in small bowl.
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