This is a totally different take on apple crumble or kugel, with the delicious batter baking on top of the apples. I love the mini muffins for a beautiful presentation, but you can save time by baking one big kugel in a 9- x 13-inch pan instead. I make this recipe in large quantities as muffins. They are great for a snack, afternoon tea, or a picnic.
Apple Kugel Muffins
- Cooking and Prep: 45 m
- Serves: 16
Make the Kugel
Yields 2 dozen muffins or 1 9- x 13-inch pan.
Preheat oven to 350°F. Grease or line muffin pans or a 9- x 13-inch baking pan; set aside.
Prepare the filling: Combine all ingredients in a medium bowl. Set aside.
Prepare the batter: Combine all ingredients in a second medium bowl. Whisk until smooth. Set aside.
Prepare the topping: Combine all ingredients in a small bowl. Stir to combine. Set aside.
Fill muffin cups with apple filling until they are two-thirds full, then pour batter over apples until cups are full. Sprinkle with almond topping.
Bake muffins for 30 minutes or 9- x 13-inch pan for 45 minutes, until the tops are set and lightly browned.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!
Replies:I would replace it with potato starch.