1 ½

cup

flour; sifted

½

cup

sugar

2

tsp

baking powder

½

tsp

salt

1 ½

tsp

ground cinnamon

¼

cup

shortening

1

large

egg; slightly beaten

2

cups

milk

1

cup

Granny Smith apples; unpeeled, shredded

For nut crunch topping:

¼

cup

brown sugar; packed

¼

cup

pecan nuts; chopped

½

tsp

ground cinnamon

1

Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form.

2

Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten.

3

Stir in apples.

4

Spoon batter into muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 190°C oven 25 minutes or until golden brown. Serve hot with butter and jam.

For nut crunch topping:

1

Combine all ingredients and mix thoroughly.