Made of part potato starch and part almond flour, these Passover muffins have great flavor. They are also relatively low in sugar and fat, compared to many Passover selections.
Yields around 12 large muffins.
Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with muffin liners.
In a strong blender, or in a food processor fitted with the S blade, combine all ingredients.
Process batter until a smooth consistency is formed. If you would like to add chocolate chips inside, mix them in with a spatula.
Pour muffin batter until about three-fourths of the muffin liners. Top with more mini chocolate chips and Gefen Hazelnut Brittle.
Bake for 15 minutes.