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inch-wide cups) with nonstick
vegetable oil spray.
In a large bowl, combine the
flours, sugar and baking powder
and make a well in the center.
In a medium bowl, beat the egg
whites until foamy; add the but-
termilk, applesauce and almond
extract; add to the dry ingredi-
ents. Gently fold in the raspber-
ries. Pour the batter into the
prepared muffin cups.
Bake 22 to 25 minutes, or un-
til light brown. Let cool 5 minutes
in pan, on a wire rack. Transfer
muffins to the wire rack to cool
completely.
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GLAZED LEMON NUT
BREAD
SERVES 12
L_Finsino
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FREE
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Sat. 10.5
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A.P.R. from
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in this issue of
The Jewish News.
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CLASSIC CUISINE
Approved by Council of Orthodox Rabbis
TEWEL
Food and Beverage Director
(810) 661-4050
Farmington Hills, Nlichigan
Lemon Bread
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup whole-wheat flour
1 tablespoon finely grated lemon
zest
2 teaspoons baking power
1/4 cup fresh lemon juice
1/4 cup unsweetened applesauce
4 egg whites
1/2 cup fat-free sour cream
(containing no gelatin)
1/2 cup chopped pecans or
walnuts
Lemon Glaze
1/2 cup sifted powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon
zest
Preheat the oven to 350. Light-
ly coat a 9 x 5 x 3-inch loaf pan
with nonstick vegetable oil
spray.
To make the bread: In a medi-
um bowl, combine the all-purpose
flour, sugar, whole-wheat flour,
lemon zest and baking powder.
In a small bowl, combine the
lemon juice and applesauce.
In a large bowl, beat egg whites
with an electric mixer until
foamy. Add the fat-free sour
cream and beat until blended.
Add the lemon juice mixture
and continue beating. Add the
flour mixture and stir by hand
until blended. Fold in the pecans.
Pour batter into the prepared
pan.
Bake 50 to 55 minutes, or un-
til a toothpick inserted near the
center comes out clean. Let cool
in the pan, on a wire rack for 10
minutes.
Remove from the pan; let cool
completely on the rack. Ice with
the lemon glaze.
To make the lemon glaze: In a
small bowl, combine the pow-
dered sugar, lemon juice and
lemon zest. Stir until smooth. H