Best Vegetable And Fruit Kugel Cupcakes Recipes

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MRS. FEINBERG'S VEGETABLE KUGEL



Mrs. Feinberg's Vegetable Kugel image

Joan Nathan, author of "Jewish Cooking in America" and "The Jewish Holiday Kitchen," shares her recipe for vegetable kugel, one of her most popular Passover dishes. Serve it as an entree or a side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 9 muffins

Number Of Ingredients 10

1/2 cup pareve margarine, melted and cooled, plus more for muffin tin
1 cup unpeeled, grated Granny Smith apple (1 medium apple)
1 cup peeled, grated sweet potato (1 small potato)
1 cup peeled, grated carrot (about 2 medium carrots)
1 cup matzo meal
1 teaspoon coarse salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup sugar (optional)

Steps:

  • Preheat oven to 325 degrees. Lightly brush muffin tins with margarine. Set aside. In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty).
  • Cover with parchment paper and aluminum foil. Bake 30 minutes. Increase oven temperature to 350 degrees, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. Serve immediately.

MAGIC FRUIT-AND-VEGGIE CUPCAKES



Magic Fruit-and-Veggie Cupcakes image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 44m

Yield 24 mini cupcakes

Number Of Ingredients 18

Nonstick cooking spray (optional)
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon soy flour
2 tablespoons wheat germ
1/2 cup bran flakes cereal or old-fashioned oats (or a combination)
1/4 cup ground flax seeds
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
1 large egg
1/4 cup packed light brown sugar, plus more for topping (optional)
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
2/3 cup plus 1 tablespoon whole milk
3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach)
3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)

Steps:

  • Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
  • Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended.
  • Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.

VEGETABLE AND FARFEL KUGEL



Vegetable and Farfel Kugel image

Farfel kugel for Passover.

Provided by Alice Waugh

Categories     Hanukkah Kugel

Time 1h15m

Yield 12

Number Of Ingredients 13

1 tablespoon vegetable oil
1 (8 ounce) package sliced fresh mushrooms
2 cups coarsely grated carrots
2 medium onions, diced
2 stalks celery, diced
1 medium red bell pepper, diced
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 ounces matzo farfel
½ cup toasted pine nuts
1 ½ teaspoons salt
1 pinch freshly ground black pepper
5 large eggs, beaten
1 pinch ground paprika

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
  • Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
  • Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
  • Cover and bake in the preheated oven for 30 to 45 minutes.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 18.4 g, Cholesterol 77.5 mg, Fat 6.5 g, Fiber 2.7 g, Protein 7.2 g, SaturatedFat 1.3 g, Sodium 358.8 mg, Sugar 3.2 g

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