Passover Apple Muffins Recipes

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• Place matzo farfel in plastic bag; crush lightly with rolling pin. Place in large strainer or colander; moisten well under hot running water until soft. Drain; squeeze out as much water as possible. Rinse raisins with hot water.
• In large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form.
• Sprinkle farfel, raisins, apple and 1/2 teaspoon cinnamon over egg whites. Drizzle with butter; fold in lightly. Divide mixture evenly among muffin cups, packing lightly. (Muffin cups will be full). In small bowl, mix 2 teaspoons sugar and 1 teaspoon cinnamon; sprinkle about 1/4 teaspoon mixture over each muffin.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Steps:

• Preheat oven to 350°. Dust a greased 13x9-in. baking dish 1/4 cup matzo meal; set aside., In a large bowl, combine apples, 1/4 cup sugar and cinnamon; set aside. In another large bowl, beat eggs until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Beat in oil and water. Combine potato starch and remaining matzo meal; add to egg mixture and mix well., Pour half of batter into prepared pan. Top with apples and remaining batter. Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, top with whipped cream.

Steps:

• In a medium-sized bowl mix the matzah meal with the salt and the sugar.
• Add boiling water and mix well. Let rest for 5 minutes.
• Add oil and eggs. Mix thoroughly.
• Spoon batter into greased muffin cups and bake at 400 degrees F. for 30-40 minutes, until golden brown.
• Variation: For jam-filled muffins, spoon batter ito muffin cups and place 1/2 teaspoon of jam or preserves in center of each muffin. The jam will sink to become a filling.