6 Servings
30 Minutes
Allergens
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.
Fabulous. Everyone loved these especially the folks looking for less sugar. I made about 5 batches over Pesach. I used nuts and chocolate chips and omitted the brittle.
@Goldie.S yes you could substitute it with crushed nuts
What could substitute for it?
You can use chopped nuts instead of the brittle.
Can you make these without the brittle? What would be a substitute?
Yes, you can use chopped nuts as a substitute.
can the brittle be left out?
Can I leave out the brittle in the actual batter?
yes you could substitute it with crushed nuts