Passover Muffins Recipes

PASSOVER BLUEBERRY MUFFINS

Steps:

• Preheat oven to at 350ºF. Line muffin pans. Combine cake meal, potato starch and salt. Beat margarine until creamy. Add sugar and beat well. Add eggs one at a time. Mix in juice, zest, and dry ingredients. It is very important to make sure the blueberries are dry. Then gently fold the blueberries into the batter. Fill muffin tins about 3/4 full. Sprinkle with cinnamon and sugar. Bake at 350ºF (180ºC) for 15-20 minutes. Cool.

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.

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.

PASSOVER PUMPKIN MUFFINS

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.

PASSOVER POPOVERS

Steps:

• Preheat oven to 450°. Generously grease 12 muffin cups. In a large saucepan, bring water, oil and salt to a rolling boil. Add cake meal all at once and beat until blended. Remove from heat; let stand 5 minutes., Transfer mixture to a blender. Add 2 eggs; process, covered, until blended. Continue adding 1 egg at a time and process until incorporated. Process until mixture is smooth, about 2 minutes longer., Fill prepared muffin cups three-fourths full. Bake until puffed, very firm and golden brown, 18-22 minutes. Turn off oven (do not open oven door); leave popovers in oven 10 minutes. Immediately remove popovers from pan to a wire rack. Serve hot.