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Passover Vegetable Muffins
This recipe is kosher for Passover.
Passover Vegetable Muffins Eileen Goltz | Meat
1 hour, 30 minutes 30 minutes
5 minutes
55 minutes
12 muffins

Recipe from “Something Different for Passover” by Frances AvRutnik

  • 2 small onions
  • 2 ribs celery
  • 1 cup fresh mushrooms
  • ½ 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

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