"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Passover Blueberry Muffins Recipe

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This recipe for Passover Blueberry Muffins, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Fine
Added: Wednesday, January 26, 2011

Category:
Category:

Ingredients:  
Ingredients:  
½ cup Crisco® vegetable shortening
scant 1 cup sugar
½ tsp. orange juice
¼ tsp. salt
¼ cup potato starch
½ cup matzah cake flour
1 cup fresh or frozen (thawed and drained) blueberries

Directions:
Directions:
Preheat oven to 325⁰. Mix together all ingredients except blueberries in the mixer with the paddle attachment. Fold blueberries in gently so they don’t break apart. Scoop into paper lined muffin pans. Bake 40-50 minutes.

 

 

 

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