Try this Passover Vegetable Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F. Grease muffin tins. Insert French fry or julienne blade into processor. Cut onions, celery, mushrooms, and green pepper to fit the feed tube Using medium pressure, process onions and celery, then mushrooms and green pepper with light pressure, or shred each of the vegetables by hand. Heat oil in a large skillet. Brown garlic clove, and remove. Add vegetables and brown quickly over high heat (2 to 3 minutes). Soak farfel in warm chicken broth. Add vegetables and eggs. Season with salt and pepper, and mix well. Fill muffin tins. Bake for 45 minutes or until golden brown. Let cool 5 minutes. Remove from pan and store in airtight container. Recipe by: Something Different for Passover Posted to JEWISH-FOOD digest by Annice Grinberg <
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 94 | ||
Calories from Fat: 61 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 85.4mg | 3 % | |
Potassium 122.9mg | 3 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.5g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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