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Parve
Easy
8 Servings
Allergens 
40 Minutes
Diets
These can be made in advance. They freeze beautifully. Take out one at a time as needed and toast in the oven before serving.
6 ounces ground almonds
1 cup tapioca starch
1 cup Gefen Kosher for Passover Farina (non-gebrokts)
1 teaspoon Gefen Baking Soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon cinnamon
1 and 1/4 cups Kineret Whipped Topping
4 large eggs
1 cup oil
3/4 cup sugar
1 cup fresh or frozen fruit, chocolate chips, or nuts…the choice is yours!
Pre-heat oven to 375 degrees Fahrenheit. Prepare your muffin tins with liners.
In a large mixing bowl, combine almonds, tapioca, farina, baking soda, baking powder, salt, and cinnamon. Whisk together until combined.
In a separate bowl, combine non-dairy whipped topping, eggs, oil, and sugar. Whisk until well combined.
Pour wet ingredients into the dry ones, and whisk together until well combined and you achieve a thick smooth batter.
Fold in fresh blueberries, cranberries, chocolate chips, pecans, shredded coconut, or any other mix-ins.
Using an ice cream scooper, scoop batter into the muffin liners to the top.
Bake for 25 minutes, rotating pan halfway through baking. Muffins are ready when tops are golden brown and there is no jiggle to the batter. Let cool in tin for about 10 minutes before removing to rack to cool completely.
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