Recipe - Brandied Honey-Apple Muffins With Crumb Topping

MUFFINS
2 cup King Arthur Unbleached
Allpurpose Flour
1 tablespoon Baking powder
One half teaspoon Salt
1 Egg
1/3 cup Honey
Three fourths cup Milk
One fourth cup Brandy (apply brandy is
good)
One fourth cup Vegetable oil
1 One half cup Peeled; chopped tart apples
One half cup Chopped walnuts

TOPPING
6 tablespoon Brown sugar; firmly packed
6 tablespoon King Arthur Unbleached
Allpurpose Flour
3 tablespoon Butter

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 recipeludigest Volume 01 Number 193 by Lee Theis
theis@geocities.com on Nov 04, 1997