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 tart apples, Granny Smith, etc.
• cored and grated

Nut Crunch Topping

• 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.
NUT CRUNCH TOPPING: Mix together brown sugar (packed), chopped pecans and ground cinnamon in small bowl.