Farfel muffins
15 - 20
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Farfel; |
| 2 | cups | Boiling water; |
| 2 | tablespoons | Margarine; -=OR=- |
| 2 | tablespoons | Oil |
| 3 | Apples; peeled & grated | |
| ¼ | cup | Raisins; |
| 1 | cup | Sugar; |
| 4 | Eggs; | |
| 1 | dash | White pepper; |
| ½ | teaspoon | Cinnamon; |
| 3 | tablespoons | Sugar; |
| Grease for the muffin cups | ||
| Cinnamon sugar; | ||
| 2 | tablespoons | Cinnamon; |
Directions
MUFFINS
CINNAMON SUGAR
MUFFINS: In a large bowl, combine the farfel, boiling water, and margarine or oil. Mix well. Let cool. Stir in the grated apples and the raisins. In a large mixing bowl, beat the eggs with the pepper, cinnamon, and sugar. Add the beaten egg mixture to the farfel mixture. Blend thoroughly. Spoon the mixture into greased muffin cups. Sprinkle with sugar and cinnamon. Bake in a preheated 375 degrees F. oven for 45 minutes to 1 hour, until golden brown. Yield 15 to 20. CINNAMON SUGAR: Place the sugar in a bowl. Blend the cinnamon with the sugar. Transfer the mixture into a shaker or use directly from the bowl. Source: The Complete Passover Cookbook by Frances R. AvRutick Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 03-12-95