Looking for some new recipes to kick the Chametz-free blues this Passover? As we pay homage to the Exodus by abstaining from leavening, it can be a challenge to host meals the entire family can enjoy.  We have just the apple cinnamon solution that is a crowd pleaser anytime of day.

Ina “The Breakfast Queen” Pinkney, who is an established chef, restaurant owner, recipe researcher and guest on the Food Network, has a recipe for Matzo Apple Tea Cakes that are so good, you will think about sticking to unleavened ingredients all year long. This recipe allows you to make 8-10 cakes in only 25 minutes.

Matzo Apple Tea Cakes on the Food Network from the episode Passover Favorites.

Preheat oven to 350. Whisk together 4 eggs and 6 tablespoons of kosher oil. Add 1 cup sugar, 1 cup unsalted matzo meal, 3 tablespoons of potato starch and 1/8 teaspoon salt and mix. Stir in 1 medium, diced green apple. If you would like to substitute applesauce for the apple, use about ¼ cup.

Different size tins can be used according to your needs, The Food Network recommends a 2 ½ inch by 3 ¼  inch muffin tin filled ¾ full. Spray with non-stick spray or coat with paper wrappers. Sprinkle cinnamon sugar on the tops as desired. Bake 15-18 minutes.

Let them cool and enjoy for breakfast, Seder dessert or anytime!