Matzo Farfel Kugel

I wanted something to use up some matzo farfel, and I wanted a matzo kugel for my Passover dinner, so I cobbled this version together.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  eggs, divided
• 2  cups  matzo farfel
• 3  tablespoons butter or 3  tablespoons chicken fat
• 1⁄4 cup sugar
• 2  teaspoons cinnamon
• 1⁄2 teaspoon salt
• 1  teaspoon vanilla
• 1  teaspoon lemon juice
• 1  apple, half grated, half diced
• 1⁄4 cup raisins

Directions

1. Preheat oven to 350°F
2. Beat 2 eggs in a bowl. Toss with farfel. Melt butter or chicken fat in a skillet. Cook farfel over low heat, stirring often, until golden brown. Remove from heat and let cool 10 minutes.
3. Beat remaining 2 eggs with sugar, cinnamon, salt, vanilla, lemon juice, and grated apple. Stir in cooked farfel, diced apple, and raisins.
4. Spray 4 of 6 wells in a jumbo muffin tin with non-stick spray. Divide mixture between the muffin wells (if there is a lot of thin liquid in the bottom of the bowl, leave it behind). Bake in preheated oven 30 minute Let cool 10 min in pan, then run a knife around the inside of each well then turn out. Serve hot or cold.