Kosher muffins
Print recipe| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 25 hours, 30 minutes |
Ingredients
- 1/4 cups cake meal
- 1/4 cups potato starch or matzo meal
- 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/4 teaspoons salt
- 3 Large eggs
- 1/2 cups vegetable oil
- 1/4 cups chopped nuts (such as walnuts)
- 1/2 cups frozen berries
Directions
| Step 1 | |
| Preheat oven to 325°F. | |
| Step 2 | |
| Grease or place paper liners in a muffin pan. | |
| Step 3 | |
| In a 2-quart bowl, sift ¼ cup cake meal, ¼ cup potato starch or matzo meal, ½ cup sugar, 1 tsp. cinnamon and ¼ teaspoon salt. | |
| Step 4 | |
| In a small bowl, beat three large eggs and ½ cup vegetable oil. | |
| Step 5 | |
| Add the wet ingredients to the dry. | |
| Step 6 | |
| Fold in ¼ cup chopped nuts (such as walnuts) and ½ cup frozen berries. | |
| Step 7 | |
| Spoon the batter into the prepared muffin pan, filling the cups about ⅔ full. Sprinkle muffin tops with a little sugar. Bake for 25 to 30 minutes or until the muffins are brown. | |