Pesach blueberry muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Oil |
| 1 | cup | Sugar |
| 3 | 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 |
Directions
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