Low Cholesterol Matzo-meal Muffins

One of the problems [with the] disease model doesn’t really let anyone get to the heart of the matter. The addictive substance can be dangerous, but our hearts are more so. When we examine our hearts, we find is that the greatest danger is that we are hooked on ourselves. If I am an alcoholic, my ultimate idol is not the bottle. It is I. I idolize myself. My desires are of first importance. My cravings rule – cravings for popularity, freedom from pain, revenge, or freedom from frustrations at home or work. Addiction is self-worship. This means that even if I give up alcohol, unless I deal head on with my biggest problem, I will never truly find freedom. I will just find something else to serve my desires.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish	Brunch, Passover, Pesach brds	2	Servings

INGREDIENTS

		MARILYN SULTAR FJVS25A
1 1/2	c	Matzo Meal
3/4	t	Salt
3	T	Sugar
3		Egg Whites
1	c	Milk, or Water
1/4	c	Margarine, Melted or Oil

INSTRUCTIONS

Stir the matzo meal; salt & sugar together. 2. Beat the egg whites  and
milk or water together. Beat in the melted margarine or oil. 3.  Pour
the egg mixture into the matzo-meal mixture and mix thoroughly.  Spoon
into greased muffin tins or ungreased foil cups. (I would use  the
soup. Makes 8 matzo balls. 4. Bake at 350 degrees for 30 minutes.
Makes 12 muffins. I got this recipe from "The Jewish Low-Cholesterol
Cookbook."  Posted to MM-Recipes Digest V4 #10 by
stalkofs@optonline.net on Mar  29, 1999

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