| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Breads, Fruits |
12 |
Servings |
INGREDIENTS
| 4 |
tb |
Finely chopped pecans |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Mace |
| 2 |
tb |
Chilled butter |
| 1 3/4 |
c |
All-purpose flour |
| 3/4 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Cinnamon |
| 2 |
|
Eggs |
| 3/4 |
c |
Milk |
| 4 |
tb |
Melted butter |
| 1/2 |
c |
Chopped apple |
INSTRUCTIONS
TOPPING
MUFFIN
Grease 12-muffin cups or line with paper.
For topping, combine all ingredients and rub together with fingertips until
completely blended. Set aside.
For muffin mix, combine dry ingredients in a bowl or on wax paper and stir
to combine. Beat eggs in a medium bowl. Beat in milk and butter. Add dry
ingredients and give 10 or so vigorous strokes. Add apple pieces and stir
a few more times.
Put a spoonful of batter into each muffin cup, divide half the topping
among the muffins, spoon on remaining batter, then sprinkle with remaining
topping. Bake at 400 degrees for 25 minutes or until lightly browned.
Assorted recipes from the Detroit News, entered by Diane Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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