Passover Vegetable Muffins Recipe

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0 votes | 2197 views
Servings: 12

Ingredients

Cost per serving $0.33 view details

Directions

  1. Preheat oven to 350 degrees F. Grease muffin tins. Insert French fry or possibly julienne blade into processor. Cut onions, celery, mushrooms, and green pepper to fit the feed tube Using medium pressure, process onions and celery, then mushrooms and green pepper with light pressure, or possibly shred each of the vegetables by hand. Heat oil in a large skillet. Brown garlic clove, and remove. Add in vegetables and brown quickly over high heat (2 to 3 min). Soak farfel in hot chicken broth. Add in vegetables and Large eggs.
  2. Season with salt and pepper, and mix well. Fill muffin tins. Bake for 45 min or possibly till golden. Let cold 5 min. Remove from pan and store in airtight container.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 81g
Recipe makes 12 servings
Calories 58  
Calories from Fat 42 72%
Total Fat 4.71g 6%
Saturated Fat 0.66g 3%
Trans Fat 0.09g  
Cholesterol 52mg 17%
Sodium 85mg 4%
Potassium 105mg 3%
Total Carbs 1.86g 0%
Dietary Fiber 0.6g 2%
Sugars 0.84g 1%
Protein 2.32g 4%
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