KUGEL MUFFINS

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Kugel Muffins image

Classic Jewish comfort food takes a fun-size turn in this creative recipe for kugel. As these sweet-and-savory noodle casseroles bake in their individual cups, the flavors meld together. Orange marmalade brightens the richness, providing tangy sour notes to complement the sweetness, while dried currants add texture and depth.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h

Yield Makes 12 to 14

Number Of Ingredients 10

8 ounces broad egg noodles, such as Pennsylvania Dutch
Kosher salt
1 cup small‐curd cottage cheese or farmer cheese
1 1/4 cups sour cream
1/3 cup plus 1 tablespoon sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
3 large eggs
4 tablespoons unsalted butter, melted
1/4 cup dried currants
1/4 cup orange marmalade, plus more for serving (optional)

Steps:

  • Preheat oven to 350°F. Line a standard muffin tin with tulip-shaped baking cups (or standard cups). Cook noodles in a large pot of salted boiling water 6 minutes; drain. Let cool 10 minutes.
  • Whisk together cheese, sour cream, 1/3 cup sugar, zest and juice, and 1/4 teaspoon salt. Whisk in eggs and 3 tablespoons butter. Stir in noodles and currants. Divide mixture among muffin cups. Drizzle with remaining butter; sprinkle with remaining sugar. Dollop a little marmalade over each cup.
  • Bake until kugel is set and tops are golden brown, about 30 minutes. Let cool 30 minutes before serving with more marmalade on the side.

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