---------- Exported from CookWorks for Meal-Master, v7.0
 Categories: Low cal/fat, Breads
   Servings: 12
     3/4 c  flour
   1 1/2 t  baking powder
     1/2 t  cinnamon
     1/4 t  baking soda
       1 dash salt
     1/3 c  instant nonfat dry milk
       2 T  margarine
       1 T  brown sugar
       1    large egg
       2    apple
       2 T  raisins
 -------------------------Plus 1 tsp. frozen.
       1 T  apple juice
       1    orange peel
       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!