Our Passover morning changed one year for the better. I can’t pin point exactly what year it was, but it was the year that my mom’s close friend Phyllis started to bring us muffins. Until that year, we were stuck with matzoh for breakfast – or those eggy popovers. That magical year though, Phyllis brought us an amazing assortment of muffins. They tasted so good that we questioned whether or not they were actually kosher for passover.
Over the past few years that I have been making Passover in my own home, those muffins have been a staple. My kids depend on them. We have experimented with different add-ins, but the base has stayed the same. They mix up pretty quickly and everyone is happy.
2/3 cup butter
1 1/2 cups sugar
6 large eggs
2 teaspoons vanilla
1/2 cup potato starch
1 cup cake meal
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2/3 cup plain yogurt
2 cups blueberries or other mix-ins (we also love strawberry, raspberry chocolate chip, banana chocolate chip)
Preheat oven to 400.
Sift together the dry ingredients in small bowl – the potato starch, cake meal, salt, baking soda, and baking powder.
In a mixer, cream the softened butter with the sugar.
Add 2 teaspoons vanilla
Beat in the eggs, one at a time. Scrape the bowl as you go.
Slowly mix the dry ingredients in to the eggs/sugar mixture. Fold in the 2/3 cup yogurt.
Let stand in fridge for 15 minutes.
Line muffin tins with paper muffin liners.
Place a tablespoon of muffin batter into each cup.
Mix you mix-in in to the remaining batter. Fill the muffin cups 2/3 full with blueberry batter.
Bake at 400 degrees in preheated oven for 20-25 minutes. Cool and remove from pans.
The Muffins freeze well. Makes 20 to 24 muffins.
*If you are looking for something gluten free or non-gebrokts for Passover, I highly recommend these muffins over at My Wife the Chef.