Blueberry or Cherry Muffins

READY IN: 1hr
Recipe by Ducky

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.

Top Review by Leah K.

This was great. I doubled the recipe because I like really big muffins and I am always afraid we will starve on Passover [I don't know why because the opposite always occurs]. Anyway, I used frozen dark cherries and I must say these were wonderful!!! I brought them to work to share with the other members of the tribe, as well as non-members, and they were a big hit!! Thanks for a different and fantastic recipe Ducky, and for making Passover even more palatable!!!

Ingredients Nutrition

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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