Eileen Goltz.

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Preheat oven to 325. Grease or place paper liners in a muffin pan. In a 2- quart bowl, sift the matzo cake meal, potato starch, sugar and salt together. In a small bowl, beat the eggs and oil together. Add this to the dry ingredients. Add and fold in any additional ingredients at this point. (See Variations) Spoon the batter into the prepared muffin pan, filling the cups about 2/3 full. Sprinkle muffin tops with your choice of topping. Bake for 25 to 30 minutes or until the muffins are brown.

Variations:
For sweet muffins, in step 3, add 1/2 cup sugar plus one of the following: 1 teaspoon nutmeg, cinnamon, or ginger, 3/4 cup chopped pecans, almonds, walnuts, or hazelnuts Choose one of the following toppings for sweet muffins: 1 tablespoon cinnamon sugar, 1 tablespoon grated chocolate.

For savory muffins, in step 3, add one or more the following: 1 teaspoon minced garlic or onion OR 1 teaspoon fresh chopped basil, thyme, oregano or rosemary Choose one of the following toppings for savory, 1 tablespoon chopped fresh herb, 1 tablespoon finely chopped nuts or 1 tablespoon paprika.