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Ingredients:
2 Cup(s) Sifted All-Purpose Flour
1/2 Cup(s) Sugar
3 Teaspoon(s) Baking Powder
1 Teaspoon(s) Salt
1/2 Cup(s) Butter or Margarine
1 medium Pared, Diced Tart Apple
2 Teaspoon(s) Grated Lemon Rind
1 Egg
2/3 Cup(s) Milk
1/4 Cup(s) Finely Chopped Walnuts
Directions: Sift flour, the 1/2 cup sugar, baking powder, and salt into a large bowl. Cut in butter with a pastry blender until mixture is crumbly. Measure out 1/2 cup for topping; reserve. Stir in apple and 1 teaspoon of the lemon rind into the remainder. Preheat oven to 425 degrees. Beat egg in a small bowl; stir in milk. Add all at once to apple mixture; stir lightly just until moist (batter will be lumpy). Spoon into 12 greased medium-size muffin cups, filling each 2/3 full. Blend reserved crumb mixture with the remaining lemon rind, walnuts, and the 2 tablespoons sugar; sprinkle over batter in each cup. Bake in preheated oven for 20 minutes, or until golden. Remove from pan to wire rack to cool.
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