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Spinach Muffins
This recipe is kosher for Passover.
Spinach Muffins Eileen Goltz | Pareve
1 hour, 40 minutes 25 minutes
15 minutes
1 hour
12 muffins

  • 1½ cups chopped onion
  • ½ cup chopped celery
  • 1½ cup grated carrots
  • 2 Tablespoons green pepper
  • 1 Tablespoon oil
  • 1 (10 oz.) package frozen Kosher for Passover chopped spinach, thawed and drained well
  • 3 eggs, well beaten
  • ¼ teaspoon nutmeg
  • Salt, pepper, and garlic powder to taste
  • ¾ cup matzah meal

  1. Preheat oven 350°F.
  2. In a skillet, saute the onion and celery and carrots in the oil for about 10 to 12 minutes. Add the pepper the last 5 minutes.
  3. Toss in and cook the spinach for additional 5 minutes.
  4. Remove from the heat and cool for 5 minutes.
  5. Add the eggs, nutmeg, salt, pepper and garlic powder and matzah meal; blend well.
  6. Divide between 12 greased muffin cups. Bake for about 45 minutes.
  7. Cool 10 minutes and remove from pan.

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