Categories: Muffins
      Yield: 4 servings
 
    3/4 c  Flour                               1    Brown sugar
  1 1/2 ts Baking powder                       1    Large egg, separated
    1/2 ts Cinnamon                            2    Sm. pared, grated applies
    1/4 ts Baking soda                         2 tb Raisins
      1    Dash Salt, nutmeg, & cloves         1 tb Plus 1 tsp. frz. concen.
    1/3 c  Instant nonfat dry milk powd             Apple juice (no sugar added)
      2 tb Plus 2 tsp. margarine               1    Grated orange peel
      1 tb Plus 1 tsp. Fimrly packed           1    Dash cream of tartar
 
  Preheat oven to 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 2 1/2 inch diameter nonstick
  muffin pan cups with nonstick cooking spray; spoon 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 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 4 servings of 2
  MUFFINS EACH!
  
  EACH SERVING PROVIDES:  1 B, 2 F, 1 FR, 1/4 M, 40 OPTIONAL CALORIES.
  
  Per serving:  267 calories; 6 g protein; 9 g fat; 40 g carbohydrate; 177 mg
  calcium; 343 mg sodium; 70 mg cholesterol.