Recipe - Pesach Blueberry Muffins

One half cup Oil
1 cup Sugar
3 Eggs
One half cup Cake Meal
One fourth cup Potato Starch
One fourth teaspoon Salt
1 One half cup Blueberries; (if frozen,
defrost and drain)
One half teaspoon Cinnamon
2 tablespoon Sugar

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 One half full.

4. Mix 2 tbsp. sugar with One half tsp. cinnamon. Sprinkle over muffins. Bake in
325 degree oven for 4050 mins.

"Easy, fast, and a nice change of pace." Posted to JEWISHFOOD digest V97
#113 by alotzkar@direct.ca on Apr 6, 1997