Name: Brandied Honey-Apple Muffins with Crumb Topping
Ingredients: 2 c King Arthur Unbleached; All-purpose Flour; 1 tb Baking powder; 1/2 ts Salt; 1 Egg; 1/3 c Honey; 3/4 c Milk; 1/4 c Brandy (apply brandy is good); 1/4 c Vegetable oil; 1 1/2 c Peeled; chopped tart apples; 1/2 c Chopped walnuts; 6 tb Brown sugar; firmly packed; 6 tb King Arthur Unbleached All-purpose Flour; 3 tb Butter

God has created each of us with a thirst that only He can quench. French philosopher Pascal called it a God-shaped vacuum in our hearts that only He can fill. Or as Augustine put it, 'Our souls are restless until they find their rest in Thee.' Man is perpetually seeking. To whatever degree we don't know the unseen and eternal realm; we seek answers in the seen and temporal. We look for eternal answers among temporal things. But we discover that they cannot provide them.

Dan Stone

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables, Grains			1	Servings

INGREDIENTS

2	c	King Arthur Unbleached
		All-purpose Flour
1	tb	Baking powder
1/2	ts	Salt
1		Egg
1/3	c	Honey
3/4	c	Milk
1/4	c	Brandy (apply brandy is good)
1/4	c	Vegetable oil
1 1/2	c	Peeled; chopped tart apples
1/2	c	Chopped walnuts
6	tb	Brown sugar; firmly packed
6	tb	King Arthur Unbleached All-purpose Flour
3	tb	Butter

INSTRUCTIONS

MUFFINS
TOPPING
In a large bowl, combine flour, baking powder and salt. In another bowl,
beat together egg, honey, milk, brandy, and vegetable oil. Gently stir wet
ingredients into dry ingredients, being careful not to overstir. Then fold
in apples and walnuts. Make the topping. In a small bowl, mix sugar, flour
and butter together till crumbly. Set aside. Spoon muffin batter into 12
greased muffin tins. Sprinkle each muffin with a heaping tablespoon of
topping. Bake muffins in a preheated 375°F oven until they're golden brown
and test done, about 25 minutes. Remove muffins from pan and cool
completely on a wire rack.
Posted to recipelu-digest Volume 01 Number 193 by Lee Theis
<theis@geocities.com> on Nov 04, 1997

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