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Parve
Easy
25 Minutes
Diets 
If you’re debating whether to serve a carbohydrate, a vegetable, or a fruit for a side dish, this dish solves the problem, as it has all three! Served in mini loaves, and drizzled with a cinnamon glaze, these are an elegant and classy choice for your Purim seuda. They freeze beautifully too.
1/2 cup sour soy milk (see note)
2 cups Glicks Flour
1 tablespoon Haddar Baking Powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
pinch nutmeg
pinch cloves
2 eggs
1/4 cup oil
1/3 cup brown sugar
2 tablespoons Gefen Maple Syrup
2 medium sweet potatoes, cooked, drained, and mashed
1 Granny Smith apple, unpeeled and diced
cinnamon, for sprinkling (optional)
sugar, for sprinkling (optional)
2 tablespoons soy milk (plus a drop more if necessary)
1 teaspoon oil
1 teaspoon Gefen Vanilla Extract
1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Combine all dry ingredients in a large bowl and whisk together well.
Combine sour soy milk, eggs, oil, brown sugar, and maple syrup in a separate bowl. Stir in cooked sweet potatoes.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir wet and dry mixtures together. Gently fold in chopped apples, being careful not to overmix.
Pour into mini loaf pans or muffin tins sprayed with cooking spray. Sprinkle with cinnamon and sugar, if desired, unless you’re using the glaze.
Bake for 15-20 minutes or until muffins are golden and spring back when touched. Cool on a wire rack. Serve warm or room temperature.
In a small bowl, combine glaze ingredients; drizzle over warm loaves.
If made in muffin tins, this recipe yields 12 mini muffins and 9 standard-size muffins.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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CAN YOU FREEZE THESE KUGELES?
Yes!
Another WOW recipe by Kosher.com These mini loafs are delicious and so easy to prepare…getting ready to sit and have a slice with a cup of tea !
Thank you Brynie Greisman for sharing this wonderful recipe…
Enjoy them!!