Difference between revisions of "Passover Farfel Muffins"
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* 1 tbsp [[schmaltz]], more or less | * 1 tbsp [[schmaltz]], more or less | ||
| − | == | + | == Procedures == |
# Put farfel in colander with bowl underneath and pour boiling [[water]] over - let stand till soggy about 5 minutes. | # Put farfel in colander with bowl underneath and pour boiling [[water]] over - let stand till soggy about 5 minutes. | ||
# Drain well and add [[egg]]s and seasonings and [[schmaltz]]. | # Drain well and add [[egg]]s and seasonings and [[schmaltz]]. | ||
Latest revision as of 12:47, 28 June 2012
Description
I usually make these till the oven starts to smoke - but never have enough. They're yummy.
Ingredients
Procedures
- 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 °F for 30 minutes
- 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.
