2 cups sifted all purpose flour
1/2 cup sugar (for batter)
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or margarine
1 medium tart apple, pared, quartered, cored
-- and diced (1 cup)
2 teaspoons grated lemon rind
1 egg
2/3 cup milk
1/4 cup chopped walnuts
2 tablespoons sugar (for topping)
| | Sift flour, the 1/2 cup sugar, baking powder, and salt into a large bowl. Cut in butter or margarine with a pastry blender until mixture is crumbly. Measure out 1/2 cup for topping and set aside. Stir apple and 1 teaspoon of the lemon rind into mixture in bowl. Beat egg well in a small bowl; stir in milk. Add all at once to apple mixture; stir lightly until evenly moist. Spoon into 12 greased large muffin pan cups. Blend reserved crumb mixture with remaining 1 teaspoon grated lemon rind, walnuts, and the 2 tablespoons sugar; sprinkle over batter in each cup. Bake in hot oven (425°) 20 minutes, or until golden and tops spring back when lightly pressed with fingertip. Remove from cups to a wire rack. Serve warm with butter or margarine and jelly, if you wish.
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