Instructions: 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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