Passover Muffins Recipes
PASSOVER APPLE MUFFINS
Matzo farfel, finely broken matzo, replaces flour in these moist apple-cinnamon muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 40 mg, Sugar 11 g, TransFat 0 g
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
PASSOVER PUMPKIN MUFFINS
These Passover pumpkin muffins are absolutely fabulous! I have made them many times and my kids can not tell that they are for Passover and not 'regular.' A true family favorite!
Provided by Lissa Bloom Wax
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 40
Number Of Ingredients 11
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.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.5 g, Cholesterol 46.5 mg, Fat 16 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 394 mg, Sugar 31.2 g
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
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