Years ago, when I was working the night shift as an RN in Florida, as Pesach was approaching I would spend the quiet hours of the early morning browsing Passover cookbooks and making lists so that I felt like I was accomplishing something. This recipe is my favorite result of that 'research'.
Though they are called 'bimuelos', and are of sephardic origin, an early mispronunciation in our house of 'abuelos' (grandparents or ancestors in Spanish) stuck and that's what we've called them ever since.
Whatever you call them, they are a real hit, and perfect for a nice warm breakfast treat.
- Cook Time
- Prep Time
- 1 dozenServings
- 2 cup matza farfel or crumbled matza
- 4 eggs, beaten
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1 tablespoon sugar
Put matza farfel in a bowl, pour boiling water over it to just cover. Let set a few minutes until it soaks in. Mix with the rest of the ingredients.
Grease a 12-muffin tin and fill it up to 2/3 of its depth.
Bake at 350° for 45 minutes.
Serve with butter and/or jelly.
P.S. Makes a great, portable food for chol hamoed trips. Eat it hot out of the oven or room temperature. Enjoy!
Photo courtesy of Sina Mizrahi.