Prepare egg noodles according to package directions.
While the noodles are cooking, beat the egg substitute, sugar, cinnamon and nutmeg
in a large bowl until the sugar is dissolved and the mixture is foamy. Fold in the
cottage cheese, applesauce and chopped dried apple.
Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking
spray. (Do not use baking cups.)
Drain the noodles in a colander and immediately add them to the egg mixture.
Fill each muffin tin 1/2 full. Add 2 teaspoons raspberry jam to each cup, then
fill the muffin cups to full.
Bake until firm and the tops are golden brown, about 45 minutes.