Apple Streusel Muffins Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Batter | 1/2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 1 medium-size tart apple, pared, quartered, cored, and diced (1 cup) | ||
| 2 teaspoons grated lemon rind | ||
| Egg | 1 | |
| Milk | 2/3 Cup (16 tbs) | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| Topping | 2 Tablespoon | |
Directions
MAKING
1 In a large bowl, sift flour, 1/2 cup sugar, baking powder, and salt.Cut in butter or margarine with a pastry blender until the mixture is crumbly. Measure out 1/2 cup for topping and set aside. Stir apple and 1 teaspoon of lemon rind into the mixture in the bowl.
2 In a small bowl, beat the egg well and stir in milk.Add all at once to the apple mixture; stir lightly until evenly moist. Spoon into 12 greased large muffin-pan cups.
3 Blend the reserved crumb mixture with remaining1 teaspoon grated lemon rind, walnuts, and 2 tablespoons sugar. Sprinkle over the batter in each cup.
4 Bake in a hot oven at 425 degrees farenheit for 20 minutes, or until golden and the top springs back when lightly pressed with fingertip. Remove from the cups to a wire rack.
SERVING
5 Serve warm with butter or margarine and jelly (optional)
1 In a large bowl, sift flour, 1/2 cup sugar, baking powder, and salt.Cut in butter or margarine with a pastry blender until the mixture is crumbly. Measure out 1/2 cup for topping and set aside. Stir apple and 1 teaspoon of lemon rind into the mixture in the bowl.
2 In a small bowl, beat the egg well and stir in milk.Add all at once to the apple mixture; stir lightly until evenly moist. Spoon into 12 greased large muffin-pan cups.
3 Blend the reserved crumb mixture with remaining1 teaspoon grated lemon rind, walnuts, and 2 tablespoons sugar. Sprinkle over the batter in each cup.
4 Bake in a hot oven at 425 degrees farenheit for 20 minutes, or until golden and the top springs back when lightly pressed with fingertip. Remove from the cups to a wire rack.
SERVING
5 Serve warm with butter or margarine and jelly (optional)
Chef
