1 1/2 cups unbleached flour, sifted
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup vegetable shortening
1 large eggs, slightly beaten
1/2 cups milk
1 cup tart apples, peeled, cored and grated

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°F oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.

NUT CRUNCH TOPPING:

1/4 cup brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon

Mix together brown sugar (packed), chopped pecans and ground cinnamon in small bowl.

Serves 8.