Wash, core then shred the apples. 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 ½ inch muffin pan cups, filling 2/3 full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.
For nut crunch topping: Mix together ¼ cup brown sugar, ¼ cup chopped pecans and ½ teaspoon ground cinnamon in small bowl.
