| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Jewish | Passover, Holidays, Breads, Yom tov, Fruits | 12 | Servings |
INGREDIENTS
| 1/2 | c | Oil |
| 1 | c | Sugar |
| 3 | Eggs | |
| 1/2 | c | Cake Meal |
| 1/4 | c | Potato Starch |
| 1/4 | ts | Salt |
| 1 1/2 | c | Blueberries; (if frozen, defrost and drain) |
| 1/2 | ts | Cinnamon |
| 2 | tb | Sugar |
INSTRUCTIONS
Source: Marilyn's Passover Kitchen, A - Z Alphabet Soup, Solomon Schecter Day School in Ill. 1. Mix oil & sugar. 2. Add eggs & beat together. Mix cake meal, potato starch, salt & eggs together. Add blueberries. 3. Pour into muffin tins lined with paper liners until 1/2 full. 4. Mix 2 tbsp. sugar with 1/2 tsp. cinnamon. Sprinkle over muffins. Bake in 325 degree oven for 40-50 mins. "Easy, fast, and a nice change of pace." Posted to JEWISH-FOOD digest V97 #113 by alotzkar@direct.ca on Apr 6, 1997
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