Some would argue that Passover food could be categorized into three types:
- The healthy choice, like raw fruits and vegetables;
- The looks-better-than-it-tastes-and-was-a-ton-of-work; and
- The things you make on repeat. This is one you’ll make on repeat.
And it’s nut free, gluten free, and uses just two eggs.
Ingredients
Servings 12 muffins (or one loaf pan)
- 4 apples around 3 cups, grated
- ½ cup potato starch
- 2 eggs
- ¼ cup oil I used cottonseed
- ¼ cup sugar you can get away with reducing it, if that’s your thing, or use just a little maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon kosher for Passover vanilla extract
- ¼ cup kosher for Passover applesauce unsweetened
- ½ teaspoon kosher for Passover baking powder
Nutritional Facts
Nutrition Facts
Passover Apple Muffins
Amount per Serving
Calories
126
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
27
mg
9
%
Sodium
33
mg
1
%
Potassium
146
mg
4
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
74
IU
1
%
Vitamin C
3
mg
4
%
Calcium
23
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350°.
- Grate apples (no need to peel) with a food processor.
- Add all other ingredients.
- Scoop mixture into baking cups and bake 25-35 minutes or, until muffins are crisped and golden brown on top.
Notes
Nutty variation: add chopped walnuts, or sliced almonds on top or within.
Loaf variation: instead of grating the apples, chop the apples (4 cups). Add the remaining ingredients and bake in a loaf pan.
I found them soggy. Not crispy. . Following recipe exactly. Suggestions please ?