Passover goodies!

Every year something different about Pesach strikes me as challenging (in the food arena: vanquishing my inner Pharaoh is always a climb up the Pyramids on a hot day). This year I think I've conquered sweeties, largely through the judicious use of chocolate, ice cream and quinoa - though not all at the same time! Today the kids went to school with chocolate toffee matza and came home to blueberry-raspberry quinoa muffins. For our Thai homestay's birthday tonight I think I'm feeling lazy and will mix up our Lieber's sponge cake and put some jam in the middle. In the meantime here's some quinoa muffins (they do use baking soda which, while it might contravene the spirit does not contravene the law of Pesach).

Berry Muffins for Passover

2 cups quinoa flour

2 eggs

1/4 teaspoon salt

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

3 tablespoons butter

1 medium banana, smushed up

3/4 cup yogurt

1/2 cup milk

1 cup berries

1/2 cup maple syrup

Preheat the oven to 350. Butter muffins tins and sprinkle in a pinch of sugar to each muffiny section (this keeps them from sticking). Blend the dry ingredients and add the berries to the dry. Melt the butter and then stir in the yogurt and milk (or use just over 1 cup of keffir). Add the eggs to the moist mix, then the maple syrup and the bananas and then add the moist to the dry. Stir till just blended. Bake for about 25 minutes. Let cool in the pan a little (I use silicon then invert and push gently from the bottom to encourage them to slip out). Serve with butter or margarine.