Muffin Size Passover Vegetable Kugels |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Some weeks ago Chia helped me with suggestions of how to make smaller sized kugels. And lo and behold, while browsing on the net I found this recipe. Tweaked it a bit to my liking and immediately tried it. Such a good idea to use muffin tins. Besides Passover, matzohmeal can of course be substituted for flour. Thanks Chia for the initial suggestions. Ingredients:
1 tablespoon oil |
1 large onion, chopped |
1/2 cup celery, chopped |
1 1/2 cups carrots, grated |
1/2 red bell pepper, seeded and chopped |
1/2 green bell pepper, seeded and chopped |
10 ounces frozen spinach, cooked and well drained |
3 eggs, well beaten |
2/3 cup matzo meal |
salt and pepper |
Directions:
1. Preheat oven to 375°F.
2. Grease 12 muffin tins or ramekins.
3. Heat oil in a skillet.
4. Saute onion, celery, carrots and peppers 2-3 minutes, or until onion is translucent.
5. Place drained spinach in a bowl.
6. Add eggs, sauteed vegetables and matzoh meal.
7. Season with salt and pepper.
8. Mix well.
9. Spoon into prepared tins.
10. Bake 35-40 minutes.
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