½ cup sugar
3 teaspoon baking powder
1 teaspoon salt
½ cup butter
2 cups chopped Apples from Terhune Orchards
½ teaspoon grated lemon rind
1 egg, beaten
2/3 cup milk
Served warm these make a nice treat. Crunchy topping, soft and sweet inside. Serves 12
2 cups sifted flour
½ cup sugar
3 teaspoon baking powder
1 teaspoon salt
½ cup butter
2 cups chopped Apples from Terhune Orchards
½ teaspoon grated lemon rind
1 egg, beaten
2/3 cup milk
Topping:
¼ cup chopped walnuts
2 tablespoon sugar
½ teaspoon grated lemon rind
Preheat oven to 425º. Sift together flour, ½ cup sugar, baking powder and salt into a large bowl. Cut in butter with a pastry blender until mixture is crumbly. Reserve ½ cup mixture for the streusel topping.
Stir in apple and ½ teaspoon lemon rind into mixture in bowl. Combine milk and egg in small bowl, then add to mixture; stir lightly until moist.
Spoon into 12 greased muffin cups. Blend the ½ cup reserved mixture with walnuts, 2 tablespoons sugar and ½ teaspoon lemon rind. Sprinkle over batter in each muffin cup.
Bake at 425º for 20 or until golden brown.