From Cooking Jewish by Judy Bart Kancigor
1 cup mashed bananas (2 large bananas)
1 large apple,peeled and grated
1 large carrot, peeled and grated
1/2 cup apple juice
1 cup matzoh meal
1 cup raisins
1 cup pecan halves, chopped
2/3 cup sweetened flaked or shredded coconut
2 large eggs, beaten
1/4 teaspoon salt
1. Prehet oven to 375 degrees. Grease or use cupcake holders for 1 dozen cupcakes or 36 mini muffins.
2. Combine all the ingredients in a large bowl, and mix well. Fill the prepared muffin cups level with the top, and bake on the center oven rack until the muffins are puffed and golden brown, about 35 minutes.Let the muffins cool for 10 minutes.Transfer them to a wire rack to cool completely.
1 cup mashed bananas (2 large bananas)
1 large apple,peeled and grated
1 large carrot, peeled and grated
1/2 cup apple juice
1 cup matzoh meal
1 cup raisins
1 cup pecan halves, chopped
2/3 cup sweetened flaked or shredded coconut
2 large eggs, beaten
1/4 teaspoon salt
1. Prehet oven to 375 degrees. Grease or use cupcake holders for 1 dozen cupcakes or 36 mini muffins.
2. Combine all the ingredients in a large bowl, and mix well. Fill the prepared muffin cups level with the top, and bake on the center oven rack until the muffins are puffed and golden brown, about 35 minutes.Let the muffins cool for 10 minutes.Transfer them to a wire rack to cool completely.
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