Pesach Blueberry Muffins

from http://kidscooking.about.com/od/breads/r/passovermuffins.htm?p=1

• 1/2 cup sugar
• 1/2 cup oil
• 3 large eggs, lightly beaten
• 1/2 cup matzoh cake meal
• 1/4 cup potato starch
• 1/4 tsp. salt
• 1 cup fresh or frozen raspberries or blueberries
• 1 tsp. lemon zest

1. Preheat oven to 325 degrees F. Line a muffin tin with paper liners or grease generously.
2. Beat sugar and oil together. Beat in eggs.
3. Add cake meal, potato starch and salt, stirring until combined.
4. Rinse berries and pat dry. Fold berries and lemon zest into batter.
5. Fill muffin tins up to the top with batter. Bake 45 minutes.