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 grated almonds and carrots to yolk mixture and mix.

4. Add dry ingredients to yolk mixture and mix.

5. Fold whites into egg yolk mixture.

6. Spoon into muffin cups.

7. Bake @ 3500 30 minutes.

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