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Passover Apple Muffins

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Passover Apple Muffins
  • Prep 25 min
  • Total 50 min
  • Servings 12
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Matzo farfel, finely broken matzo, replaces flour in these moist apple-cinnamon muffins.
Mar 15, 2011

Ingredients

  • 2 cups (500 mL) matzo farfel
  • 1/2 cup (125 mL) raisins
  • 4 egg whites
  • Dash salt
  • 1/4 cup (50 mL) sugar
  • 1 large tart apple, peeled, finely chopped (1 1/3 cups/325 mL)
  • 1/2 tsp (2 mL) ground cinnamon
  • 3 tbsp (45 mL) butter or margarine, melted
  • 2 tsp (10 mL) sugar
  • 1 tsp (5 mL) ground cinnamon

Steps

  • 1
    Heat oven to 350ºF. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Expert Tips

  • Tip 1
    Did You Know: Tart apples, such as Granny Smith, McIntosh or Haralson, make the most flavourful muffins.
  • Tip 2
    Variation: If you do not have paper muffin cups, grease muffin cups instead.

Nutrition Information

No nutrition information available for this recipe
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