Passover Blueberry Muffins Recipes

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.

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.

Steps:

• Preheat oven to 350. Grease a muffin pan. Bake for 35 minutes. 1. Cream butter & sugar. 2. Add eggs one at a time. 3. Add vanilla. 4. Add cake mael, potato starch & salt. 5. Fold in blubeerries. 6. Place in muffin tin. 7. Sprinkle with topping & bake.