Quick and Easy Haroseth Muffin Recipe In this article I will show you how to prepare quick and easy Haroseth Muffins. Haroseth is a mixture of nuts, apples, raisins, and sweet wine; it’s eaten during the Passover Seder to remind those gathered of the mortar the people of Israel used when they were slaves in Egypt before the Exodus. One evening just before Passover, as we were passing around muffins from a day of testing, our friend Michelle Miller mentioned that in her family, any leftover haroseth was turned into muffins the next day. Always up to a new challenge, we soon figured out a way to re-create those flavorful muffins. We’ve included a recipe for haroseth here; if you want to use leftovers, you’ll need 1 cup, drained of excess liquid.Follow the easy directions carefully: QUICK AND EASY HAROSETH MUFFIN RECIPE INGREDIENTS Vegetable oil for oiling the muffin tins ¼ cup walnut pieces 3 eggs, separated, at room temperature 1 large Rome, Empire, or Spy apple, peeled, cored, and quartered 2 teaspoons grated lemon zest (zest from about 1 medium lemon) ½ teaspoon ground cinnamon ½ teaspoon grated, peeled fresh ginger ¼ cup sweet wine, or sweet vermouth ½ cup walnut oil 1 tablespoon lemon juice 1 cup matzo meal ¾ cup sugar ½ teaspoon salt DIRECTIONS : Position the oven rack in the center of the oven. Preheat the oven to 400°F. Brush the muffin tins with vegetable oil and set aside. Place the walnuts on a baking sheet and bake for 5 minutes, or until golden and fragrant, stirring occasionally. Transfer the hot nuts to the bowl of a food processor fitted with the chopping blade; cool, uncovered, for 5 minutes. Meanwhile, place the egg whites in a medium bowl. Beat with an electric mixer at high speed until stiff but not dry. Set aside. Add the apple, lemon zest, cinnamon, and ginger to the food processor. Pulse the machine until the mixture is finely ground. Add the wine and pulse until a coarse paste is formed. Set aside as well. In a large bowl, whisk the egg yolks, walnut oil, and lemon juice until thick, about 1 minute. With a rubber spatula, stir in the prepared apple and walnut mixture (that is, the haroseth), the matzo meal, sugar, and salt until uniformly blended. Then gently fold in the beaten egg whites until no streaks of white are visible. Fill the prepared tins three-quarters full. Use additional oiled tins or small, oven-safe, oiled ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 22 minutes, or until the tops are puffed and lightly browned and a toothpick inserted in the center of one muffin comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn’t stuck. If one is, gently rock it back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. Or cool them completely before sealing in an airtight container. The muffins will stay fresh for up to 24 hours at room temperature. Because of the extra moisture from the apples and wine, we do not recommend freezing these muffins since they don’t thaw well. Makes: 12 muffins Follow the easy directions and you will be surprised how good this recipe really is. Bon Apetit. Find the world’s most popular EASY MUFFIN RECIPES prepared with just a little effort. Learn how to make SIMPLE MUFFIN RECIPES. Step by step directions with pictures. Beside Emely’s recipes you can find many more articles about muffins; toppings for muffins, how to make homemade muffin, baking muffins tips, basic ingredients for muffins and many more… Welcome to Emely’s Recipes.
Posted on: Mon, 07 Jul 2014 11:37:23 +0000
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