Passover Vegetable Muffins
Email This Recipe Print Recipe Contributed by Eileen Goltz.

Ingredients 2 small onions 2 ribs celery 1 cup fresh mushrooms 1/2 green bell pepper 3 tablespoons oil 1 clove garlic, cut in half 3 cups matzo farfel 2 cups chicken broth, heated 3 eggs, beaten salt and pepper, to taste

Instructions

Preheat oven to 350. Grease muffin tins. Insert French fry or julienne blade into food processor. Cut onions, celery, mushrooms, and green pepper to fit the feed tube Using medium pressure, process onions and celery, then mushrooms and green pepper with light pressure, or shred each of the vegetables by hand. Heat oil in a large skillet. Brown garlic clove, and remove. Add vegetables and brown quickly over high heat (2 to 3 minutes). Soak farfel in warm chicken broth. Add vegetables and eggs. Season with salt and pepper, and mix well. Fill muffin tins. Bake for 45 minutes or until golden brown. Let cool 5 minutes. Remove from pan. 

Serving Size

Makes 12.

Notes

Recipe from “Something Different for Passover" by Frances AvRutnik

Related Recipes

• Baked Potatoes with Diced Peppers and Mushroom Marinara Sauce (Pareve) • Garlic Cinnamom Chicken (Meat) • Hazelnut Chicken With Raspberry Sauce (Meat) • Pineapple and Turkey Meatballs (Meat) • Avacado Onion And Hearts of Palm Salad (Pareve)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .