Vegetable Muffins |
Course : Muffins
Serves: 15 - 20 |
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Ingredients:
2 small onions |
2 stalks celery |
1 cup fresh mushrooms |
1/2 Medium green pepper |
3 tablespoons oil |
1 clove garlic |
3 cups matzah farfel |
2 cups chicken broth -- heated |
3 large beaten eggs |
1 teaspoon salt and pepper |
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Preparation / Directions:
Preheat oven to 350 degrees. Chop vegetables fairly finely except for garlic. Heat the oil in a large skillet; brown the garlic clove and then remove. Add the vegetables and brown quickly over high heat. Soak the farfel in the warm chicken broth. Add the vegetables and eggs. Season with salt and pepper, and mix well. Fill muffin tins with the batter and bake for 45 minutes or until golden brown. Cool for 5 minutes and remove from the tins. Store in airtight containers.
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Nutritional Information:
573 Calories (kcal); 44g Total Fat; (68% calories from fat); 15g Protein; 32g Carbohydrate; 0mg Cholesterol; 1607mg Sodium |
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