Passover farfel muffins
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -HENRY EDELBERG (HPCM50A) | ||
| 1½ | cup | Farfel |
| 4 | Eggs Salt & Pepper to taste | |
| 1 | tablespoon | Schmaltz; more or less |
Directions
Put farfel in colander with bowl underneath and pour boiling water over - let stand till 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. I usually double recipe.
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. I usually make these till the oven starts to smoke - but never have enough.
They're yummy.
Roz Edelberg Formatted by Elaine Radis; 3/92