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.