Title: Passover Vegetable Muffins
Categories: Jewish, Muffins, Pesach, Vegetables, Low-cal
Yield: 15 Servings

2 sm Onions
2 Ribs celery
1 c Fresh mushrooms
1/2 Green bell pepper
3 tb Oil
1 Clove garlic; cut in half
3 c Matzo farfel
2 c Chicken broth; heated
3 Eggs; beaten
Salt and pepper; to taste

Preheat oven to 350 degrees F. Grease muffin tins. Insert French fry or
julienne blade into 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 and
store in airtight container.

Recipe by: Something Different for Passover

Posted to JEWISH-FOOD digest by Annice Grinberg
< on Apr 7, 1998