2 c. sifted flour
1/2 c. sugar
3 tsp. baking powder
1 tsp. salt (optional)
1/2 c. butter
1 apple, pared and diced (1 c.)
2 tsp. grated lemon peel
1 egg
2/3 c. milk
1/4 c. chopped nuts
2 tbsp. sugar

Sift flour, 1/2 cup sugar, baking powder and salt in large bowl. Cut in butter until crumbly. Measure out 1/2 cup and reserve for topping. Stir apple and 1 teaspoon lemon rind into remainder. Beat egg in small bowl, stir in milk. Add to apple mixture, stir lightly. Spoon into greased muffin cups 2/3 full.

Blend reserved topping with 1 teaspoon lemon peel, walnuts and 2 tablespoons sugar. Sprinkle over batter in cups. Bake 20 minutes at 425 degrees until golden. Makes 12.