Apple Crunch Muffins & Apple Cheddar Muffins

From: dciem!lfergus!larry@lsuc.uucp

Date: Tue, 16 Nov 1993 21:37:34 -0500

  
      Title: Apple Cheddar Muffins
 Categories: Muffins
   Servings:  4
From: lfergus!larry (Larry Moore)
Date: Tue, 16 Nov 93 11:14:03 EST
Message-Id: 

    1/2 c  Shortening                          1 c  Apples; Finely Chopped
    1/2 c  Sugar; Granulated                 2/3 c  Cheddar; Sharp Coarse Grate
      2    Eggs; Lg                          1/2 c  Pecans; Chopped
  1 1/2 c  Unbleached Flour                  3/4 c  Milk
      1 ts Baking Soda                              Apple Slices; *
      1 ts Baking Powder                            Butter; Melted
    1/2 ts Salt                                     Cinnamon-Sugar Mixture
    3/4 c  Oats; Quick Cooking

  *   You should have 12 to 15 thin slices of unpeeled red apple for this
  recipe.

  Preheat the oven to 400 degrees F. Cream the shortening and sugar together
   and add the eggs, one at a time, beating well after each addition. Combine
   the flour, baking powder, baking soda, and salt in a mixing bowl, mix
   lightly.  Gradually stir the flour mixture into the shortening mixture. In
   this order, add the oats cheddar and pecans, mixing well after each
   addition.  Gradually add the milk, stirring until all the ingredients are
   just moistened. Grease the muffin pans and fill each cup 2/3rds full of
   batter.  Dip the apple slices in the melted butter and then into the
   cinnamon-sugar.  Press 1 apple slice into the top of each muffin. Sprinkle
   lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven,
   or until golden brown.



      Title: Apple Crunch Muffins
 Categories: Muffins
   Servings:  4

  1 1/2 c  Unbleached Flour, Sifted          1/4 c  Vegetable Shortening
    1/2 c  Sugar                               1    Large Egg, Slightly Beaten
      2 ts Baking Powder                     1/2 c  Milk
    1/2 ts Salt                                1 c  Tart Apples *
  1 1/2 ts Ground Cinnamon                          Nut Crunch Topping

  *   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 ingredinets 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.

  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 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t
  ground cinnamon in small bowl.

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