I’m only going to give this recipe a 3 out of 5 for a combination of reasons. If you’ve ever eaten Passover cakes or desserts before-it has that typical Matzah Meal and cinnamon spice taste. If you like that -then taste-wise it’s a 4. And I think these would be especially good served warm with vanilla ice cream for those who might not keep strictly kosher after a meat-filled Passover Seder. They would also be good warmed up and served with hot tea for a Passover breakfast.

What I mainly did find fault with is the actual recipe directions, and maybe it’s just due to some type of poor editing. But #1. At the top, it states ‘Serves 16,’ but in the recipe, it states that it makes 24 muffins. So is a serving size (24/16)-1.5 muffins a persons? And when I followed the recipe, I only had enough fruit for 18 muffins. I thought maybe I hadn’t diced the apples fine enough. But it turns out I only had enough batter for 18 muffins also. Now maybe my muffin tins are larger than Naomi’s. But she didn’t state the size of the tins. And mine are standard tins. That still wouldn’t explain a serving size of 1.5 muffins.

But the worst direction in the recipe is where it says to fill the muffin tins 2/3 full of the apple mixture and then top of with the batter. I’m a novice cook. I’ve only made muffins a few times before, and never ones with this much fruit. I thought maybe the batter would drip thru the fruit to make a bottom. But it doesn’t. I think the recipe implied that cupcake liners were optional. But thank gosh I used them as they were the only things really keeping the muffin together. Looking at other fruit muffin recipes I see that they describe placing a layer of batter for and then adding the fruit. I think that s a much better technique -or go with the other option of making this recipe a crumble-which i very well may do next year.