To Prepare
Beat egg whites and ½ cup sugar until stiff peaks form.
Beat yolks with 1 tablespoon sugar, oil, vanilla sugar, if using, and potato starch. Combine lemon juice, remaining sugar, and fruit in mixing bowl.
Divide half of batter between 15 muffin tins. Spoon fruit mixture atop. Pour remaining batter over fruit.
Bake at 350°F for 45 minutes or until tops of muffins turn golden brown.
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When do we add the whipped egg whites? It’s seems they were left out of the rest of the recipe?? Folded Into the batter?
Would this work (chometzdik) with only plums or with plums and nectarines? How about plums, nectarines and blueberries?
totally! you can use any fruits you'd like as long as the measurements stay the same (ex. 3 peaches instead of 3 plums....).
am i to fold the egg yolks in to the egg whites?
flour What would be the amount of flour if i want to use this recipe for during the year?
That is a great question, check out our article about substitutions on Pesach, I think that would be helpful. https://www.kosher.com/lifestyle/the-essential-passover-substitution-guide-359