Passover Blueberry Muffins

• 1/2 cup cake meal
• 1/4 cup potato starch
• 1/4 tsp salt
• 1/2 cup margarine, room temperature
• 1 cup sugar
• 3 eggs
• 1/2 tsp orange juice
• 1/2 tsp orange zest
• 1 pt (2 cups) fresh or frozen blueberries
• cinnamon and sugar

1. Preheat oven to at 350u0b0F. Line muffin pans.
2. Combine cake meal, potato starch and salt.
3. Beat margarine until creamy. Add sugar and beat well. Add eggs one at a time.
4. Mix in juice, zest, and dry ingredients.
5. It is very important to make sure the blueberries are dry. Then gently fold the blueberries into the batter.
6. Fill muffin tins about 3/4 full. Sprinkle with cinnamon and sugar.
7. Bake at 350u0b0F (180u0b0C) for 15-20 minutes. Cool.

cake meal, potato starch, salt, margarine, sugar, eggs, orange juice, orange zest, blueberries, cinnamon

Taken from www.epicurious.com/recipes/member/views/passover-blueberry-muffins-52456791 (may not work)