Passover Farfel Muffin Surprise - Ruth Rubinstein

Farfel Muffin:

2 cups matzoh farfel

2 cups hot water

3 tbs dried minced onion

1 tbs sugar

2 eggs, beaten

kosher salt and pepper to taste

2 tbs margarine, melted

1 carrot shredded

Meat Filling:

2 lbs chopped meat

2 eggs, beaten

1 small onion, minced

1/4 tsp garlic powder

2 tbs ketchup

1/4 cup matzoh meal

paprika for dusting top of muffin


Preheat oven to 350 degrees

Spray muffin tin with nonstick cooking spray

Pour hot water over farfel and let stand 5-10 minutes to absorb water

In a large bowl, combine eggs, sugar margarine, carrots, salt, pepper and stir until well blended

Place enough batter to only cover the bottom of each muffin cup

In another bowl, combine meat, eggs, onion, garlic powder, ketchup and matzoh meal and mix until blended

Shape meat mixture into small balls

Place 1 meatball on top of farfel mixture and cover with rest of farfel mixture

Sprinkle with paprika

Bake 30 minutes until golden brown