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Passover Muffins with Almond Flour

Passover Muffins with Almond Flour

This blog series on Romance genre blending with Science Fiction, and how the inside of a writer's mind grinds fine ideas and churns out novels, is winding down.

With my husband reaching 92 this year, his care is taking all my time an energy. I have some more books to review here, and other topics to discuss, but this may well be the last post here from me for quite a while. We shall see. 

I've done a number of other Star Trek interviews recently, and accepted an invitation into a Shared World anthology which I have a really neat idea for - my first time-travel story.  So far, no romance has entered the picture, but it is there somewhere. If the anthology sells, I'll have to write it to discover who is falling in love and thus changing Time Itself.

Meanwhile, with so many folks trying gluten-free diets, here is one of my favorites using almond flour.


4 Dozen Passover Almond Flour Muffins

8 Cups Passover Almond Flour

1 cup plus 3 TBS of Passover Oil (Olive or Walnut works)

16 eggs

1 1/3 cups water (might not need to add all, depending on size of eggs)

Flavorings (whatever's handy)

1) preheat oven to 350

2) Olive oil Muffin Tins (or use paper liners, whatever's handy)

3) Mix dry ingredients (with dry flavorings - plain chocolate powder, not "Dutched"), cinnamon, nutmeg, anything handy -- so sugar or carbs).

4)Separate eggs, beat yolks with liquid flavorings if any are handy -  plus vanilla, orange extracts - whatever in creative combinations,) beat whites to stiff peaks

5) Add water but take care not to add too much, reserve some for later if needed

6)Stir in yolks, any wet flavoring, then fold in egg whites

7) check consistency for spooning into muffin tins, add water if needed (hopefully not after adding egg whites)

8) Put in muffin tins, bake for 15 mins, cool on rack - extract from tins, pack in ziplock backs to freeze when they stop steaming. (I generally use 2 freezer ziplocks, one inside the other to prevent freezer burn)

I generally make two or three times this 4 dozen recipe with different flavor combinations - Shlomo likes them!  I make them bigger so they actually come out 2 dozen from the 4-dozen recipe.  If you have passover baking powder, you can use some - about 2 tsp per dozen, but it adds salt and ruins the flavor.

Jacqueline Lichtenberg

This post first appeared on Alien Romances, please read the originial post: here

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Passover Muffins with Almond Flour


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