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.