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!!!
- 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 See How It's Made
- Preheat oven to 350 degrees F.
- Cream margarine and 1 scant cup of sugar.
- Add eggs, one at a time, beating after each one.
- Add vanilla, matzo cake meal, salt and potato starch.
- Fold in blueberries or cherries.
- Spoon/pour into muffin pan with paper fillers.
- If desired, top with 1/2 cup of sugar mixed with cinnamon or lemon rind.
- Bake for 45 minutes.
- Note: mini-muffins can also be made from this batter.
- The baking time is 15-20 minutes.