Passover Farfel Muffins
Yield
8 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
matzah farfel
|
* |
| 4 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
schmaltz (chicken fat)
more or less |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
matzah farfel
|
* |
| 4 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
schmaltz (chicken fat)
more or less |
|
Directions
Put farfel in colander with bowl underneath and pour boiling water over - let stand until soggy about 5 minutes.
Drain well and add eggs and seasonings and schmaltz.
Put dab of schmaltz in bottom of muffin tin ~ heat pan in oven then take out and fill with mixture.
Bake at 400 for 30 mins.
They come out all big and puffy and as they cool they flop.
Also be careful; the bottom of the oven gets covered with schmaltz.
