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Apple and Carrot Kugel Muffins
A kugel is a pudding that can be served either as a side dish or as a dessert. This recipe was developed by Dina Finkelstein of Island Park, New York. She makes it with her six-year-old daughter Marisa, who is an expert at scraping the carrots, squeezing the matzo farfel and greasing the muffin tins.
- Ingredients
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- 2 cups matzo farfel
- 3 eggs
- 2/3 cup sugar
- 1/4 cup orange juice
- 1 tsp. grated orange peel
- 2 tbsp. vegetable oil
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 2 apples, peeled, cored and chopped
- 1/4 cup raisins
- 2 carrots, scraped and grated
- Instructions
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In a large bowl, soak matzo farfel pieces in cool water for a few minutes, until they soften. Drain and squeeze dry.
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In a bowl, beat eggs and sugar until thick. Add matzo farfel. Stir in orange juice, orange peel, vegetable oil, salt, cinnamon, apples, raisins and grated carrots.
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Pour mixture into 18 greased muffin cups, filling them almost to the top. (There is no leavening in this recipe, so the batter won't rise much.) Bake in a 350-degree oven for 45 to 50 minutes, or until the muffins are browned on top. Cool completely before removing from pan. Makes about 18 muffins.
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