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Passover Vegetable Muffins Recipe

by Global Cookbook

Ingredients

2 sm Onions 2 x Ribs celery 1 c. Fresh mushrooms 1/2 x Green bell pepper 3 Tbsp. Oil

1 x Clove garlic, cut in half 3 c. Matzo farfel 2 c. Chicken broth, heated 3 x Large eggs, beaten     Salt and pepper, to taste

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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