Ingredients 1/2 Cup Oil 1 Cup Sugar 3 Eggs 1/2 Cup Cake Meal 1/4 Cup Potato Starch 1/2 Teaspoon Salt 1 Cup Blueberries
Instructions 1. Preheat Oven to 350. Line muffin tins with cupcake papers 2. Combine oil, sugar and eggs in medium bowl. Add cake meal, potato starch and salt. 3. Mix until combined Gently mix in blueberries. 4. Pour into line muffin tins. 5. Mix together 1/2 teaspoon cinnamon with 2 tablespoons of sugar and sprinkle over muffins. 6. Bake for 30 minutes.
Description This is a nice breakfast option for Passover.
Notes The recipe called for making these in mini tins. I used regular size and got a yield of 12 muffins. They are very good. The picture is of the two left of the batch that I made.
Source The internet from something or someone called thekosherchef.
Comments