Preparation / Directions:
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!
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