Blueberry Or Cherry Muffins Recipes
BLUEBERRY OR CHERRY MUFFINS
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.
Provided by Ducky
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 174.2, Fat 6.4, SaturatedFat 1.3, Cholesterol 52.9, Sodium 128.4, Carbohydrate 27.7, Fiber 0.7, Sugar 20.7, Protein 2.4
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