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 (see below). Bake in 3750F
oven 25 minutes or until golden brown. Serve hot with butter and
homemade jelly or jam.
For the topping mix together brown sugar, chopped
pecans and ground cinnamon in small bowl.