K A S H R U T . C O M_©

CARROT MUFFINS

5 eggs separated

3/4 cup sugar

1 cup grated raw carrots, grated finely

1/2 lb. almonds (2 cups), grated finely

1 tsp cinnamon

1/2 cup matzah meal

optional: 1 tsp Passover baking powder.

1. Beat the egg whites until stiff.

2. Beat the egg yolks until thick and lemon colored.

3. Add in order the following to the egg yolks:
   1. sugar and cinnamon (and baking powder if using)
   2. carrots
   3. almonds
   4. matzo meal
4. Fold whites into egg yolk mixture.

5. Spoon into muffin cups.

6. Bake @ 3500 30 minutes.

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