Muffin Size Passover Vegetable Kugels

Submitted by Chef Dudo

"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."

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 12 small kugels

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.

Reviews

[Ravedeb]

I made this for our Passover Seder and the only thing I did differently was to make it in a casserole dish, not individual muffins. I baked it at 375 for 1/2 hour. Everyone LOVED it! Thanks very much Chef Dudo!

 

[CookGordon]

These were really good. I made them as instructed and the texture was perfect. Thanks for posting.

 

[Miraklegirl]

I thought these were wonderful. Made the recipe exactly as written and served as a side dish with braised brisket (recipe #106948) and roasted potatoes. They reheat very well and can be made in advance which is key for me. I will make these again. Thanks!