Apple Streusel Muffins
|Sifted all purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs) (For Batter)|
|Baking powder||3 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Tart apple||1 Medium, pared, quartered, cored, and diced to make 1 cup|
|Grated lemon rind||2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Sugar||2 Tablespoon (For Topping)|
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.
5 Serve warm with butter or margarine and jelly (optional)