Title: Passover farfel muffins
 Categories: Passover, Brunch, Pesach brds
      Yield: 8 Servings
 
           -HENRY EDELBERG (HPCM50A)
  1 1/2 c  Farfel
      4    Eggs
           -Salt & Pepper to taste
      1 tb Schmaltz; more or less
 
  Put farfel in colander with bowl underneath and pour boiling water
  over - let stand till soggy about 5 minutes. Drain well and add eggs
  and seasonings and schmaltz. Put dab of schmaltz in bottom of muffin
  tin ~ heat pan in oven then take out and fill with mixture. Bake at
  400 for 30 mins. I usually double recipe.
  
  They come out all big and puffy and as they cool they flop. Also be
  careful; the bottom of the oven gets covered with schmaltz. I usually
  make these till the oven starts to smoke - but never have enough.
  They're yummy.
  
  Roz Edelberg Formatted by Elaine Radis; 3/92