FLOURLESS ALMOND-BLUEBERRY MUFFINS
No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free, grain-free and kosher for Passover.
Provided by Anna Stockwell
Categories Breakfast Wheat/Gluten-Free Muffin Blueberry Almond Passover Kosher for Passover Bake Spring Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
- Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
- Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
- Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
- Do Ahead
- Muffins can be made 3 days ahead. Store in an airtight container at room temperature.
BLUEBERRY MUFFINS- PASSOVER RECIPE - (4.2/5)
Provided by Juice
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease a muffin pan. Bake for 35 minutes. 1. Cream butter & sugar. 2. Add eggs one at a time. 3. Add vanilla. 4. Add cake mael, potato starch & salt. 5. Fold in blubeerries. 6. Place in muffin tin. 7. Sprinkle with topping & bake.
PASSOVER PUMPKIN MUFFINS
These Passover pumpkin muffins are absolutely fabulous! I have made them many times and my kids can not tell that they are for Passover and not 'regular.' A true family favorite!
Provided by Lissa Bloom Wax
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 40
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners.
- Beat eggs, pumpkin puree, and vegetable oil in a large bowl until thoroughly mixed. Stir sugar, baking soda, cream of tartar, salt, cloves, cinnamon, and nutmeg into the egg mixture. Slowly stir matzo cake meal into the batter until combined; pour into prepared muffin cups nearly to the top, as they will not rise much.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.5 g, Cholesterol 46.5 mg, Fat 16 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 394 mg, Sugar 31.2 g
PASSOVER MUFFINS
I lost my favorite passover muffin recipe. But this one from Frances AvRutnick's classic 'The Complete Passover Cookbook' is pretty good and is quicker and easier than my favorite.
Provided by baezus
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 7
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.
Nutrition Facts : Calories 182.3, Fat 11.1, SaturatedFat 1.9, Cholesterol 70.5, Sodium 223.1, Carbohydrate 16.7, Fiber 0.5, Sugar 1.2, Protein 3.9
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