Traveling back in time a bit for a popular presidential goodie (featuring our antique amberola).
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, separated (beat whites with an electric mixer until stiff)
2 tablespoons melted butter
1/2 cup sour cream
2 tablespoons heavy cream
2 peeled, cored and diced apples
About 8 teaspoons raw sugar (regular sugar or brown sugar may be substituted
Preheat oven to 375 degrees F. Line 16 muffin tins with paper cups.
In a large bowl, combine flour, baking powder and salt. Set aside. In a medium bowl, beat the egg yolks and stir in butter and sour cream. Add to flour mixture and mix (batter will be stiff). Stir in cream. Fold in beaten egg whites, and finally, apple pieces. Spoon batter into muffin cups (about 3/4 full) and sprinkle sugar on top of each one.
Bake about 25 minutes, or until set and lightly golden. Makes 16. Note: Also good served with a smear of butter.