Pesach blueberry muffins

Yield: 12 Servings

Measure Ingredient
½ cup Oil
1 cup Sugar
3 \N Eggs
½ cup Cake Meal
¼ cup Potato Starch
¼ teaspoon Salt
1½ cup Blueberries; (if frozen, defrost and drain)
½ teaspoon Cinnamon
2 tablespoons Sugar

Source: Marilyn's Passover Kitchen, A - Z Alphabet Soup, Solomon Schecter Day School in Ill.

1. Mix oil & sugar.

2. Add eggs & beat together. Mix cake meal, potato starch, salt & eggs together. Add blueberries.

3. Pour into muffin tins lined with paper liners until ½ full.

4. Mix 2 tbsp. sugar with ½ tsp. cinnamon. Sprinkle over muffins. Bake in 325 degree oven for 40-50 mins.

"Easy, fast, and a nice change of pace." Posted to JEWISH-FOOD digest V97 #113 by alotzkar@... on Apr 6, 1997

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