Apple Kugel Muffins

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• Cooking and Prep: 45 m
• Serves: 16
• Contains:

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.

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Ingredients (13)

Filling

• 5 Granny Smith apples, peeled, cored, and diced

• 2 teaspoons cinnamon

• 2 tablespoons Heaven & Earth Lemon Juice

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  Heaven & Earth Lemon Juice

• 2 tablespoons sugar

Topping

• 1/2 cup ground almonds

• 1 teaspoon cinnamon

• 1/4 cup sugar

Batter

• 5 eggs

• dash of Haddar Kosher Salt

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  Haddar Kosher Salt

• 1/2 cup Yehuda Matzo Meal

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  Yehuda Matzos Matzo Meal

• 3/4 cup oil

• 1 cup Gefen Potato Starch

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  Gefen Potato Starch

• 3/4 cup sugar

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Start Cooking

Make the Kugel

Yields 2 dozen muffins or 1 9- x 13-inch pan.

1. Preheat oven to 350 degrees Fahrenheit. Grease or line muffin pans or a 9- x 13-inch baking pan; set aside.

2. Prepare the filling: Combine all ingredients in a medium bowl. Set aside.

3. Prepare the batter: Combine all ingredients in a second medium bowl. Whisk until smooth. Set aside.

4. Prepare the topping: Combine all ingredients in a small bowl. Stir to combine. Set aside.

5. 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.

6. Bake muffins for 30 minutes or 9- x 13-inch pan for 45 minutes, until the tops are set and lightly browned.

Credits

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!