Passover Apple Muffins Recipes

PASSOVER APPLE MUFFINS

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.

MATZO APPLE TEA CAKES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
• Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.
• Cool on a rack and remove from the tin when they are at room temperature.

APPLE CAKE FOR PASSOVER

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.

PASSOVER MUFFINS

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.

EASY APPLE CINNAMON MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
• Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
• In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

MOIST PASSOVER APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
• Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Set aside.
• Place the egg yolks, oil, and orange juice into a mixing bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup of sugar, mixing well, then lightly stir in the matzo cake meal and salt. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into the matzo meal mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated.
• Mix together 3/4 cup of sugar with cinnamon in a bowl. Spread half the batter into the prepared baking pan; distribute the apple quarters evenly over the batter. Sprinkle the apple pieces with about 1/2 cup of the sugar-cinnamon mixture, spread the remaining batter over the apples; sprinkle the remaining sugar-cinnamon mixture over the top of the cake.
• Bake in the preheated oven until the cake is golden brown, about 45 minutes. Cut into squares while still warm.

PASSOVER BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Coat muffin pan with cooking spray or line with paper liners.
• Beat oil with sugar.
• Add eggs, one at a time.
• Add bananas and combine.
• In a separate bowl, combine matzo meal, potato starch, cream of tarter, baking soda and cinnamon. Blend well.
• Combine dry mix with banana mixture. Do not over-mix.
• Fill prepared muffin tins with batter.
• Bake for 20-25 minutes until tops are brown and toothpick inserted in center comes out with moist crumbs.