Food Recipes Savory Matzo Farfel Kigelach Muffins Be the first to rate & review! Perfect for Passover, these muffins are great for breakfast or as a side dish. By Jennifer Davidson Jennifer Davidson Instagram Website Jennifer Davidson is the Associate Editorial Director at RealSimple.com. Prior to joining Meredith in 2019, she was editor-in-chief of TotalBeauty.com and theFashionSpot.com, co-founder of style website StyleBakery.com, and produced fashion, beauty, and lifestyle segments for television, working with celebrities and brands such as Vogue, Marie Claire, Glamour, and Cosmopolitan. She received a BS in advertising and communications from Syracuse University. Jennifer is also a mom of twin boys, aspiring novelist, and fair-weather yoga enthusiast. Real Simple's Editorial Guidelines Updated on September 4, 2022 Print Rate It Share Share Tweet Pin Email These simple, savory muffins are made with matzo farfel (crushed matzo) and egg to create a delicious Passover side dish or breakfast. Served warm or at room temperature, they can be eaten as-is or with jelly for added sweetness. Ingredients 2 cups matzo farfel (or 4 matzos crushed into small pieces) 2 cups boiling water 2 tablespoons oil 1 ½ teaspoons salt 6 eggs, separated ⅛ teaspoon onion powder ⅛ teaspoon garlic powder Directions Preheat oven to 400 F. Pour boiling water over farfel. Leave for a minute, then strain. Don’t let the farfel get mushy. Add oil and salt and allow to cool a bit. Add slightly beaten yolks. Sprinkle onion and garlic powder into egg whites. Beat until fluffy and fold in. Grease muffin tins well. Spoon into muffin tins, fill almost to the top. Bake for 20 to 25 minutes until browned. Courtesy of Jennifer Davidson Chef's Notes Serve warm or room temperature. Store in the refrigerator for up to 3 days or freeze. Rate it Print