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CHAROSET MUFFINS

Charoset is a Passover food. Muffins -- definitely not.

If you are at all like me (and LOVE charoset), you make a huge batch of it at the beginning of Passover… and then have half of it left over at the end of the week.

Well, you are now in luck, because I have the perfect thing for you to make with the leftovers--after Passover, that is.

Last year, I hosted a seder -- my first in New York City. As usual, I made way too much food, and was left with more charoset than I knew what to do with!

In order to use up some of my leftovers, and to celebrate being able to eat leavened bread again, I whipped up a batch of these muffins as soon as Passover was over. They are based on a recipe I had saved in my records, for Cinnamon Apple Muffins from the blog Add a Pinch.

These muffins were so tasty, they were gobbled up as soon as they came out of the oven!
Ingredients:

For the cupcakes:
2 cups gluten-free flour mix*
1½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
2 tsp vanilla extract
1 tsp almond extract
½ cup milk (2% or whole)
1
½ cup charoset (see recipe below)
Topping: ½ cup sugar + ½ cup cinnamon

For the charoset:

3 granny smith apples, peeled/cored/diced
½ cup sweet red wine (inexpensive is totally fine!)
1
½ tbsp cinnamon
1 cup walnuts (or other nut of your choice), chopped

*note*
I make my own gluten-free flour mix rather than buying the pre-packaged variety (although pre-packaged mixes should work just fine, too). I found my go-to mix on the blog Gluten-Free Goddess. It is a combination of 1 cup sorghum flour, 1 cup potato starch, 1/3 cup almond meal and 1 teaspoon xanthan gum. I keep a container of the mix handy at all times, so that I can just scoop out however much I need, when I need it!
Directions:
For the charoset:
Combine all of the ingredients in a large bowl. Allow the mixture to sit at room temperature for at least 1 hour before covering and transferring to the refrigerator. (For best results, the charoset should be made ahead of time and stored in the refrigerator for at least 8 hours -- the longer the charoset sits, the better the flavors meld together).

For the cupcakes:
Preheat oven to 375º F.
Place muffin liners in the muffin pan and set aside.

In a medium bowl, mix together the flour, baking powder, salt. Set aside.

In a separate bowl, cream the butter and sugar until light in color. Add the eggs, one at a time, making sure the first egg is fully incorporated before adding the other. Mix in the vanilla and almond extracts.

Alternate adding the flour mixture and milk to the butter-sugar-egg mixture. Stir until just combined.

Fold the charoset into the batter, mixing until the charoset is well incorporated.

Scoop the batter into the prepared muffin pan, filling each liner ¾ full.


Bake for 30 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.

Optional: Mix together sugar and cinnamon in a separate bowl and set aside. While the muffins are cooling but still warm, brush with melted butter and sprinkle the sugar-cinnamon mix on top.
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