Blueberry or Cherry Muffins |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These Passover muffins are great for snacking or for breakfast. They can be made ahead of time and stored in the freezer. I've made the mini-muffins and was able to get 35 muffins from a batch. The mini-muffins do not rise too much while cooking. I also did not put on the topping as I made them for breakfast. This recipe is from the 'I Can't Believe It's Kosher' cookbook. Ingredients:
1/3 cup margarine or 1/3 cup butter |
1 cup sugar |
3 eggs |
1/2 teaspoon vanilla |
1/2 cup matzo meal, unsifted |
1/4 teaspoon salt |
1/4 cup potato starch |
1 cup frozen blueberries or 1 cup pitted cherries, drained |
1/2 cup sugar (optional) |
2 -3 tablespoons cinnamon (optional) |
fresh lemon rind (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Cream margarine and 1 scant cup of sugar.
3. Add eggs, one at a time, beating after each one.
4. Add vanilla, matzo cake meal, salt and potato starch.
5. Fold in blueberries or cherries.
6. Spoon/pour into muffin pan with paper fillers.
7. If desired, top with 1/2 cup of sugar mixed with cinnamon or lemon rind.
8. Bake for 45 minutes.
9. Note: mini-muffins can also be made from this batter.
10. The baking time is 15-20 minutes.
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