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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Fanta N Kamara
[email protected]These muffins were a disappointment. They were dry and crumbly, and they didn't have much flavor. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making these again.
Story telling by Raya
[email protected]These muffins were a hit with my family! They're so moist and fluffy, and the flavor is amazing. I love that I can use different fruits each time, so they're never boring. This is definitely one of my favorite Passover recipes.
bilaal khuzwayo
[email protected]I'm not a huge fan of Passover desserts, but these muffins were really good. They were light and fluffy, with a nice citrus flavor. I especially liked the glaze on top. It gave the muffins a nice shiny finish.
KH. Sham
[email protected]These muffins are the perfect Passover treat! They're gluten-free, sugar-free, and made with healthy ingredients. They're also delicious! I love the combination of almond flour, coconut flour, and honey. The muffins are moist and fluffy, with a sligh
Kadir Ali
[email protected]I was looking for a Passover muffin recipe that was easy to make and didn't require any special ingredients. This recipe fit the bill perfectly. The muffins were simple to make and turned out great. They were moist and fluffy, with a delicious crumb.
Clay
[email protected]I've made these muffins several times now, and they're always a hit. They're so moist and fluffy, and the flavor is amazing. I love that I can use different fruits each time, so they're never boring. This is definitely one of my favorite Passover rec
Waqas Jutt
[email protected]These muffins were a disappointment. They were dry and crumbly, and they didn't have much flavor. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making these again.
Mamun Tamim
[email protected]I'm not a big fan of Passover desserts, but these muffins were really good. They were light and fluffy, with a nice citrus flavor. I especially liked the glaze on top. It gave the muffins a nice shiny finish.
Masimba Maringa
[email protected]These muffins are so easy to make! I had them in the oven in less than 30 minutes. They're also a great way to use up leftover Passover ingredients. I had some matzo meal and eggs that I needed to use up, and these muffins were the perfect solution.
Md Sorob
[email protected]I love that this recipe uses almond flour instead of wheat flour. It makes the muffins gluten-free and gives them a lovely nutty flavor. I also like that the recipe doesn't call for any refined sugar. The muffins are still plenty sweet, thanks to the
Torikul Shohag
[email protected]I made these muffins for my family for Passover, and they were a hit! They were moist and fluffy, with a delicious crumb. The kids loved them, and they were even a hit with my picky husband. I'll definitely be making these again.