Charoset Muffins

Time: 1 hour

Serves: 18 muffins

INGREDIENTS:

Charoset:

• 2 medium granny smith apples, diced
• 1/2 cup red wine
• 1 cup chopped walnuts
• 1/2 cup chopped dried dates
• 1 teaspoon cinnamon
• 1/3 cup honey
• 1/2 lemon, squeezed
• 1/2 teaspoon lemon zest

Muffin:

• 1 ½ cups almond flour
• ½ cup matzo meal flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup honey
• 3 eggs
• ½ cup grapeseed oil
• 1/3 cup orange juice
• 1 teaspoon vanilla extract
• 1 cup charoset

DIRECTIONS:

1. Prepare the charoset by mixing all of the charoset ingredients together. This can be made a day in advance and chilled in the refrigerator.
2. Preheat the oven to 350˚F and prepare 20 muffin cups with liners.
3. In a bowl, whisk together all of the dry ingredients, from the almond flour to the salt. In a separate bowl, mix the wet ingredients from the honey to the vanilla. Combine the dry into the wet ingredients and fold in 1 cup charoset.
4. Fill the muffin cups ½ way and bake for 18 minutes. Muffins are ready when a toothpick inserted into the center comes out clean.