Ingredients Jump to Instructions ↓

  1. 3/4 c Flour

  2. 1 1/2 ts Baking powder

  3. 1/2 ts Cinnamon

  4. 1/4 ts Baking soda

  5. 1 Dash Salt, nutmeg, & cloves

  6. 1/3 c Instant nonfat dry milk powd

  7. 2 tb Plus 2 tsp. margarine

  8. 1 tb Plus 1 tsp. Fimrly packed

  9. 1 Brown sugar

  10. 1 Large egg, separated

  11. 2 Sm. pared, grated applies

  12. 2 tb Raisins

  13. 1 tb Plus 1 tsp. frz. concen.

  14. Apple juice (no sugar added) 1 Grated orange peel

  15. 1 Dash cream of tartar

  16. 375 degrees F. Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside. In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy. Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended. In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter. Spray eight

  17. 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon

  18. 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake

  19. 20 to 25 minutes (until cake tester, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool. Makes

  20. 4 servings of 2 MUFFINS EACH!


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