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Bubbie’s Passover Muffins

This image courtesy of Joseph DeLeo

These muffins, which taste similar to Yorkshire pudding, are a good accompaniment to brisket and gravy.

Makes24 muffins

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationkosher, lactose-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturesavory

Type of Dishmuffins

Ingredients

  • 1 pound matzoh farfel (8 cups)
  • 6 eggs
  • 1 teaspoon salt
  • ½ teaspoon freshly ground white pepper
  • 1 tablespoon peanut oil

Instructions

  1. Preheat the oven to 350°. Grease two 12-cup muffin tins. Place them in the oven to warm.

  2. Soak the farfel in water to cover for 1 minute; drain.

  3. In a large mixing bowl, beat the eggs with the salt and pepper. Stir in the farfel and mix well.

  4. Spoon the mixture into the muffin tins, filling each cup. Bake until the tops become golden, 30 to 35 minutes. Serve immediately.

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