My nana, Sarlene Tarmy, was a magnificent cook and a real character. She kept her recipes in a Passover notebook in which she wrote journal entries to herself each year, along with superlative descriptions of her recipes and notes of encouragement to future generations. These matzo farfel muffins were one of her favorite Passover recipes and she beamed with excitement when they would emerge from the oven high and puffy. Her recipe, which is easy to make, is transcribed exactly as she wrote it decades ago.
Sarlene’s Matzo Farfel Muffins
Yields 12 muffins
- 3 cups matzo farfel
- 3 cups boiling water
- 1 teaspoon level salt
- Dash of pepper
- 5 tablespoons oil
- 6 eggs
- Mix farfel, water, salt and pepper in a bowl and cover with a plate until cooked and absorbed (not too watery).
- Add the oil.
- Beat the eggs and add a little at a time until thoroughly mixed.
- Put into a well greased or Teflon cupcake tin. Don’t fill to top.
- Bake in preheated oven at 450 degrees for 30 minutes. Check at 20 minutes.