Dhahran Theatre Group Cookbook, 1993


11/2 Cups (375 ml) all-purpose flour
1/2 Cup (125 ml) granulated sugar
3 Teaspoons (15 ml) baking powder
1/2 Teaspoon (2 ml) salt
1 Egg
1/4 Cup (60 ml) milk
1/4 Cup (60 ml) cooking oil
3/4 Cup (175 ml) apple, shredded (peeled or not according to preference)


1/2 Cup (125 ml) brown sugar, packed
1/4 Cup (60 ml) all-purpose flour
1/4 Cup (60 ml) butter or margarine, softened


Topping: In a small bowl rub sugar, flour and butter until crumbly. Set aside.

Muffins: In mixing bowl stir flour, sugar, baking powder and salt together. Make a well in center.

In another bowl beat egg, milk and oil to blend. Stir in apple. Pour into well. Stir until just moistened. Fill muffin tins 3/4 full. Sprinkle with topping.

Bake in 400?F (200?C) oven for 20 to 25 minutes.

Kathy Gunter Smith