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.
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!
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:
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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.
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.