Prep 15 mins
Cook 45 mins
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.
- 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)
- 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.
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!!!