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This popular spice comes from the inner bark of a tree in the laurel family. It is a fragrant, slightly sweet spice that is great in baked goods, puddings, and chocolate.
14 OZ JAR
5 LB TUB
* Prices are subject to change without notice.
Apple Crunch Muffins
1 1/2 c Unbleached Flour, Sifted
1/2 c Sugar
2 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp
1/4 c Vegetable Shortening
1 ea Large Egg, Slightly Beaten
1/2 c Milk
1 c Tart Apples *
Nut Crunch Topping
* Apples are to be washed and cored. Shred the unpeeled apples for recipe.
Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl.
Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten.
Stir in apples.
Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping.
Bake in 375 degree oven for 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.
NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c
Pecan Pieces, Medium
and 1/2 tsp ground cinnamon in small bowl.
Serving Size: 4
R.L. Schreiber, Inc. (800) 624-8777
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