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Title: Passover Vegetable Muffins
Categories: Jewish Muffins Pesach
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 food 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.
Recipe by: Something Different for Passover