Passover Apple Muffins

 

2

cups matzo farfel

1/2

cup raisins

4

egg whites

Dash salt

1/4

cup sugar

1

large tart apple, peeled, finely chopped (1 1/3 cups)

1/2

teaspoon ground cinnamon

3

tablespoons butter or margarine, melted

2

teaspoons sugar

1

teaspoon ground cinnamon

• 1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• 2 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.
• 3 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.
• 4 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.
• 5 Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.