Recipe by Sarah Lasry

Awesome Pesach Breakfast Muffins

Print
add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts - Egg
40 Minutes
Diets

These can be made in advance. They freeze beautifully. Take out one at a time as needed and toast in the oven before serving.

Ingredients

Main ingredients

  • 1 and 1/4 cups Kineret Whipped Topping

  • 4 large eggs

  • 1 cup oil

  • 3/4 cup sugar

  • 1 cup fresh or frozen fruit, chocolate chips, or nuts…the choice is yours!

Directions

Prepare the Muffins

1.

Pre-heat oven to 375 degrees Fahrenheit. Prepare your muffin tins with liners.

2.

In a large mixing bowl, combine almonds, tapioca, farina, baking soda, baking powder, salt, and cinnamon. Whisk together until combined.

3.

In a separate bowl, combine non-dairy whipped topping, eggs, oil, and sugar. Whisk until well combined.

4.

Pour wet ingredients into the dry ones, and whisk together until well combined and you achieve a thick smooth batter.

5.

Fold in fresh blueberries, cranberries, chocolate chips, pecans, shredded coconut, or any other mix-ins.

6.

Using an ice cream scooper, scoop batter into the muffin liners to the top.

7.

Bake for 25 minutes, rotating pan halfway through baking. Muffins are ready when tops are golden brown and there is no jiggle to the batter. Let cool in tin for about 10 minutes before removing to rack to cool completely.

Awesome Pesach Breakfast Muffins

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments