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Parve
Medium
6 Servings
Allergens 
30 Minutes
Diets
2 eggs, separated
3/4 cup sugar
2 teaspoons Haddar Baking Powder
1 and 1/4 cups Manischewitz Potato Starch
1/3 cup oil
1/2-3/4 cup blueberries
1/2 cup sugar
1/4 cup margarine (use soy-free, if needed)
1/2 teaspoon Gefen Cinnamon
1/3 cup Manischewitz Potato Starch
1/4 cup ground almonds
Preheat oven to 365 degrees Fahrenheit. Line two cupcake pans with 12 cupcake liners.
In the bowl of an electric mixer, beat egg whites on high speed until stiff peaks form. Slowly add sugar, baking powder, potato starch, oil, and yolks. Mix until incorporated. Fold in blueberries.
Spoon batter into cupcake holders. Bake for 25 minutes or until tester comes out clean. Remove from oven and cool in baking tins for 5-10 minutes before removing to a wire rack.
To prepare crumb topping, raise oven temperature to 400 degrees Fahrenheit. Mix ingredients into a crumble. Bake for 10-15 minutes. Brush the muffins with oil (or spray with cooking spray) and sprinkle with the crumble.
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Blueberry Muffins Doesn’t say when to add the egg yolks?????
Do I leave them out???????
I was also wondering what happens to the yolks ?
Can these be frozen?
Thanks.