Passover Banana Muffins Recipes
PASSOVER MUFFINS
I lost my favorite passover muffin recipe. But this one from Frances AvRutnick's classic 'The Complete Passover Cookbook' is pretty good and is quicker and easier than my favorite.
Provided by baezus
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 7
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.
Nutrition Facts : Calories 182.3, Fat 11.1, SaturatedFat 1.9, Cholesterol 70.5, Sodium 223.1, Carbohydrate 16.7, Fiber 0.5, Sugar 1.2, Protein 3.9
PASSOVER BANANA MUFFINS
Breads & desserts are hard to come by during Passover, and this one is a winner for breakfast, dinner or dessert. Feel free to add some nuts if you like them. NOTE: Baking soda is allowed during Passover from the sources that I have checked. In fact, baking soda & cream of tarter is listed as a substitution for baking powder, which is not allowed unless you buy a kosher for passover brand.
Provided by karen
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 217.9, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 122.1, Carbohydrate 30.6, Fiber 1.4, Sugar 16.2, Protein 2.5
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