| 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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