I made this as dessert to take to friends whose kids are in town and thought it would be good for breakfast or lunch. It was a big hit! Instead of cream of tartar I used 1 teaspoon of baking powder with the baking soda and added raisins, which kept the muffins very moist. Next time (tomorrow!) I will add chocolate chips and nuts. From the recipe given I got 16 nice-sized muffins. Thanks for posting this.
Unintentionally, I made every possible mistake making these muffins and the result was amazing!!!<br/><br/>I am not a good baker so I normally like to follow the recopies the why they are written ? I guess focus was lucking on the 4th day of Pesach... <br/> <br/>I first mixed the eggs with the sugar (I used replacement sugar at a ratio of 1:1, and found it too sweet. Next time I?ll use only 1/2cup). When I realized the mistake, I beat the eggs for at least 5min until they became white and then added the oil gradually.<br/><br/>I thought that I had cream of tartar, but by the time I added the baking soda I realized that that was an incorrect assumption. Oops. I looked up ?cream of tartar replacements? on the internet and got totally confused, but I figured out the chemistry so I added 3tsp of lemon.<br/><br/>I got 12 muffins light as feathers (a bit too sweet as I mentioned) and I hope in calories too<br/><br/>Excellent recipe ? a keeper for all year round.
These are by far the best Passover muffins I have ever made! I made 6 large ones. They are much lighter than the usual dense Passover muffins. I substituted 1/2 oil for applesauce and used egg beaters. I wouldn't change anything
I don't know why I never rated this. I made it last yr. and was fantastic. I just finished making another batch for this yr's Passover and it is SOOOOOO YUMMY. It has a great muffin top -- perfectly crispy -- not too crispy but just right. Satisfies all cravings even though there is NO chocolate. I may add chocolate chips next time but why mess with perfection????? Anyhoooo, thanks for sharing this recipe Karen67. It's a keeper.
These are delicious! I made both regular size muffins and mini muffins. The recipe yielded 8 regular and 10 mini muffins. I ran out of matzah meal so I used 1/2 cup matzah meal and 1/4 cup cake meal. This recipe is definately a keeper
Very popular with my kids. I replaced the baking soda and cream of tartar with 2.5 tsp of KLP baking powder and I added a cup of chocolate chips.
This is a superb recipe! Unfortunately I discovered it on the sixth day of Pesach, but I will definitely keep it and make the muffins early next year. I added a "streusel" topping of chopped nuts, brown sugar, cinnamon and threw some raisins in the batter. I think next time I'll add a half-teaspoon salt. The whole family loved them!
My wife says that these are the best muffins I've ever made. also, "It doesn't even taste like passover!"
Next time will add choc chips :-)
I am starting my Passover cooking and baking early, and I had sad looking bananas. I found this recipe, and wow, it's a real keeper! I made mini ones, though, since I'm having 15 people, and it only took TEN minutes to bake them. Very tasty recipe. I will make them every year!
I was a little optimistic with my Passover baking plans this year and overbought on the matzo meal and potato starch. Sushiman uses potato starch all year round for his gravy, but how much gravy can you make, we bought a 500 gram bag of the stuff. Enter Karen's recipe! This is an excellent use of Passover ingredients and should be excellent for the entire year! The matzo meal gives the muffins a more rustic taste, but thanks to the baking soda and cream of tartar it's not so heavy as to be used as a doorstop. Good with a cup of coffee in the morning! I have two batches of these sitting in my freezer now (I TOLD you I bought a ton of ingredients) and we like to take one out on our way to the gym. By the time we finish working out the muffin has defrosted and ready to be devoured. Thanks for the recipe. N.B. You can get kosher for Passover baking soda.