Farfel Muffins Recipes
PASSOVER APPLE MUFFINS
Matzo farfel, finely broken matzo, replaces flour in these moist apple-cinnamon muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- Place matzo farfel in plastic bag; crush lightly with rolling pin. Place in large strainer or colander; moisten well under hot running water until soft. Drain; squeeze out as much water as possible. Rinse raisins with hot water.
- In large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form.
- Sprinkle farfel, raisins, apple and 1/2 teaspoon cinnamon over egg whites. Drizzle with butter; fold in lightly. Divide mixture evenly among muffin cups, packing lightly. (Muffin cups will be full). In small bowl, mix 2 teaspoons sugar and 1 teaspoon cinnamon; sprinkle about 1/4 teaspoon mixture over each muffin.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 40 mg, Sugar 11 g, TransFat 0 g
FARFEL MUFFINS
Steps:
- Heat oven to 400 degress. Combine Water, Farfel, Salt, Sugar & Butter in a bowl and let sit for 5 mintues. All the water will be absorbed. Add eggs, one at a time (beat in a small dish prior to adding). Spray a muffin tin with non-stick cooking spray. Fill cups with mixture. Bake in 400 degree oven for 40 minutes.
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