RUTH SILVERBERG’S CHAROSET MUFFINS

Bread Bagel Rolls Muffins, Food From Friends

Yield: 1 dozen

Charoset:
4 apples (either Empire or Spy), peeled and cored
1/2 cup pitted dates, chopped
1/2 cup figs, chopped
1/2 cup raisins
1 cup ground almonds
1 tbsp ground cinnamon
1 tbsp honey
Manischewitz or Mogen David wine (as needed)

Muffins:
1 cup Charoset (above), drained
3 eggs
1/2 cup oil
3/4 cup sugar
1 tbsp lemon juice
1 cup matzo meal
1/2 tsp salt

Charoset:

1. Chop apples in the food processor until they reach a medium consistency; empty into a large mixing bowl. Put dates, figs and raisins into processor bowl and process to the same consistency as the apples; place in the bowl with apples. Mix in the ground almonds, cinnamon and honey. Add enough wine and mix to a paste texture. Taste. Add either more cinnamon or honey if needed. Remember that the taste will be enhanced when it sits a day or two.

2. Preheat oven to 400 F. Arrange large paper muffin cups in muffin tins.

 

Muffins:

3. Separate the eggs and bring to room temperature. Place the whites in a medium bowl and beat with an electric mixer at high speed until stiff peaks form. Set aside.

4. Place the yolks in a large bowl and add the oil, sugar, lemon juice, matzo meal and salt. Whisk until thick, about 1 minute. Add the 1 cup drained Charoset and stir until well blended. Gently stir half of the beaten whites into the batter, then gradually fold in the remaining whites until no traces of white are visible.

5. Fill the prepared tins about three-quarters full. Place on middle rack of oven and bake at 400 F for 20 to 25 minutes, or until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Cool completely. Store in a covered container at room temperature.

 

These muffins do not freeze well.