Apple Butter Muffins

These muffins are a delightful tribute to Autumn.  I first had these over 20 years ago, sitting on the back porch of my new friend, Tonya Lucas, drinking mugs of warm tea—or was it coffee?—wearing comfy sweaters and surrounded by the crisp air and fall colors in the trees around the yard.  We were only beginning to know one another back then, and now our then-toddler girls are grown into beautiful young women and our little boys are no longer playing make-believe but are fine young men, living the lives into which the Lord has led them.  How has so much time passed?  I still think of you every time I make these, Tonya Dear.

1 ¾ C flour

½ C brown sugar

2 tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

½ C shortening

1 beaten egg

¾ C milk

½ C chopped pecans or walnuts

Apple Butter

Whisk together dry ingredients.  Cut in shortening.  Add combined milk and egg, stirring just until moistened.  Fold in nuts.  Divide mixture between greased or paper lined muffin tins.  Spoon a teaspoonful of Apple Butter into the top of each and sprinkle with cinnamon sugar.  Bake at 400 for 20 minutes or till golden.  Serve warm.