Name: Passover Farfel Muffins
Ingredients: -HENRY EDELBERG (HPCM50A); 1 1/2 c Farfel; 4 Eggs Salt & Pepper to taste; 1 tb Schmaltz; more or less

CATEGORY	CUISINE	TAG	YIELD
Eggs		Passover, Brunch, Pesach brds	8	Servings

INGREDIENTS

		-HENRY EDELBERG (HPCM50A)
1 1/2	c	Farfel
4		Eggs Salt & Pepper to taste
1	tb	Schmaltz; more or less

INSTRUCTIONS

Put farfel in colander with bowl underneath and pour boiling water over -
let stand till soggy about 5 minutes. Drain well and add eggs and
seasonings and schmaltz. Put dab of schmaltz in bottom of muffin tin ~ heat
pan in oven then take out and fill with mixture. Bake at 400 for 30 mins. I
usually double recipe.
They come out all big and puffy and as they cool they flop. Also be
careful; the bottom of the oven gets covered with schmaltz. I usually make
these till the oven starts to smoke - but never have enough. They're yummy.
Roz Edelberg Formatted by Elaine Radis; 3/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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