Charoset, a dish traditionally made from finely diced apples, walnuts and wine (or juice) is an important part of the Passover seder table. But charoset also makes a terrific muffin filling.
Every item on the seder plate tells a part of the story of Passover and charoset represents multiple meanings, here and here. It’s also one of those dishes that often is prepared as though it might have to feed the entire neighborhood. Everyone has leftovers. It’s a treat to eat the stuff with matzo or just with a spoon, but it still seems to last for days.
Here’s a way to use up the charoset and pay it forward into a great breakfast or brunch treat during the holiday. The muffin does contain baking soda (which is fine to use) plus baking powder which is also available kosher for Passover. The kosher market and Passover section in larger groceries are full of products made using both of these items, perfectly acceptable for Passover.
The recipe for the Canteen charoset is included with the muffin recipe, below. While it does use red wine, you can substitute more pomegranate juice in equal amounts. If you make it a day in advance the flavors will get a chance to mellow. Use the charoset for your seder and then the leftovers to make these muffins. The recipe makes plenty for sharing.
|Charoset Muffins|| |
- 120 grams dried finely diced apple ( 1 cup)
- 60 grams red wine (1/4 cup)
- 80 grams pomegranate juice (1/3 cup)
- 160 grams rough chopped pecans (1 heaping cup)
- 140 grams finely chopped dates (1 cup)
- 80 grams finely chopped dried apricots (1/2 cup)
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- 80 grams good quality honey (1/4 cup)
- 1 tablespoon fresh lemon juice
- 1 lemon, zested
- 150 grams blanched almond flour (1 ½ cups)
- 120 grams tapioca flour/starch (3/4 cup)
- 1 teaspoon baking powder (kosher for Passover)
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 50 grams granulated sugar (1/4 cup)
- 3 extra large eggs
- 120 grams vegetable oil
- 80 grams orange juice (1/3 cup)
- ½ teaspoon vanilla extract
- 150 grams charoset (1 generous cup)
- Soak the diced dried apples in a bowl with the wine and pomegranate juice for at least 30 minutes or until most of the liquid has soaked into the apples. Place all the charoset ingredients in a large bowl, including any leftover liquid and fold together gently. Cover and refrigerate overnight for best flavor.
- Preheat oven to 350°F. Place liners in (2) 12-count muffin pans (makes 20-22 muffins). In a large bowl whisk together almond flour, tapioca flour/starch, baking powder, baking soda, salt and sugar until combined. In a medium bowl blend together eggs, oil, juice and vanilla extract until mixed. Add to flour mixture and stir until the batter is smooth. Fold in charoset with a silicone spatula - gently and just until combined. Immediately scoop the batter into the liners, a little over ½ full.
- Place pans in the oven and bake for 5 minutes Turn the temperature down to 325°F and bake 12-14 minutes more or until a toothpick comes out without crumbs. Move muffins from the pan to a cooling rack and serve just barely warm.