Title: Passover Farfel Muffins
Categories: Passover, Brunch, Pesach brds
Yield: 8 Servings

-HENRY EDELBERG (HPCM50A)
1 1/2 c Farfel
4 Eggs
-Salt & Pepper to taste
1 tb Schmaltz; more or less

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini