Passover Apple Muffins Recipe

Name: Passover Apple Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups (500 mL) matzo farfel; 1/2 cup (125 mL) raisins; 4 egg whites; Dash salt; 1/4 cup (50 mL) sugar; 1 large tart apple, peeled, finely chopped (1 1/3 cups/325 mL); 1/2 tsp (2 mL) ground cinnamon; 3 tbsp (45 mL) butter or margarine, melted; 2 tsp (10 mL) sugar; 1 tsp (5 mL) ground cinnamon

Ingredients

2 cups (500 mL) matzo farfel
1/2 cup (125 mL) raisins
4 egg whites
Dash salt
1/4 cup (50 mL) sugar
1 large tart apple, peeled, finely chopped (1 1/3 cups/325 mL)
1/2 tsp (2 mL) ground cinnamon
3 tbsp (45 mL) butter or margarine, melted
2 tsp (10 mL) sugar
1 tsp (5 mL) ground cinnamon

PREP TIME 25m	COOK TIME 25m	TOTAL TIME 50m
YIELD 12 servings

Instructions

Heat oven to 350ºF.
Place paper baking cup in each of 12 regular-size muffin cups.
Place matzo farfel in plastic bag; crush lightly with rolling pin.
Place in large strainer or colander; moisten well under hot running water until soft.
Drain; squeeze out as much water as possible.
Rinse raisins with hot water.
In large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks form.
Gradually add 1/4 cup sugar, beating until stiff peaks form.
Sprinkle farfel, raisins, apple and 1/2 teaspoon cinnamon over egg whites.
Drizzle with butter; fold in lightly.
Divide mixture evenly among muffin cups, packing lightly. (Muffin cups will be full). In small bowl, mix 2 teaspoons sugar and 1 teaspoon cinnamon; sprinkle about 1/4 teaspoon mixture over each muffin.
Bake 20 to 25 minutes or until golden brown.
Immediately remove from pan to wire rack.
Serve warm.