Passover Farfel Muffins Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-HENRY EDELBERG, HPCM50A
1 1/2 cup: Farfel,
4: Eggs Salt & Pepper to taste,
1 tbsp: 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.
Theyre yummy.
Roz Edelberg Formatted by Elaine Radis; 3/92
Source from luhu.jp
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.
Theyre yummy.
Roz Edelberg Formatted by Elaine Radis; 3/92
Source from luhu.jp