Bubbie’s Passover Muffins
These muffins, which taste similar to Yorkshire pudding, are a good accompaniment to brisket and gravy.
Total Timeunder 1 hour
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
Taste and Texturesavory
Type of Dishmuffins
- 1 pound matzoh farfel (8 cups)
- 6 eggs
- 1 teaspoon salt
- ½ teaspoon freshly ground white pepper
- 1 tablespoon peanut oil
Preheat the oven to 350°. Grease two 12-cup muffin tins. Place them in the oven to warm.
Soak the farfel in water to cover for 1 minute; drain.
In a large mixing bowl, beat the eggs with the salt and pepper. Stir in the farfel and mix well.
Spoon the mixture into the muffin tins, filling each cup. Bake until the tops become golden, 30 to 35 minutes. Serve immediately.
1992 Molly O'Neill