| 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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