Ingredients
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
Preparation
Heat oven to 375°F. 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.
