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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I wanted something to use up some matzo farfel, and I wanted a matzo kugel for my Passover dinner, so I cobbled this version together. Ingredients:
4 eggs, divided |
2 cups matzo farfel |
3 tablespoons butter or 3 tablespoons chicken fat |
1/4 cup sugar |
2 teaspoons cinnamon |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 teaspoon lemon juice |
1 apple, half grated, half diced |
1/4 cup raisins |
Directions:
1. Preheat oven to 350°F
2. Beat 2 eggs in a bowl. Toss with farfel. Melt butter or chicken fat in a skillet. Cook farfel over low heat, stirring often, until golden brown. Remove from heat and let cool 10 minutes.
3. Beat remaining 2 eggs with sugar, cinnamon, salt, vanilla, lemon juice, and grated apple. Stir in cooked farfel, diced apple, and raisins.
4. Spray 4 of 6 wells in a jumbo muffin tin with non-stick spray. Divide mixture between the muffin wells (if there is a lot of thin liquid in the bottom of the bowl, leave it behind). Bake in preheated oven 30 minute Let cool 10 min in pan, then run a knife around the inside of each well then turn out. Serve hot or cold.
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