KUGEL MUFFINS
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
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.
RUM RAISIN KUGEL MUFFINS
Rum Raisin Kugel Muffins
Provided by The Rachael Ray Staff
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F
- Bring a large pot of water to a boil
- Season with salt and boil the egg noodles just a little bit shy of al dente, about 7 minutes
- In a small pot, combine rum and raisins
- Cook over medium-high heat until rum begins to evaporate and the raisins pulp, about 5 minutes
- Remove from heat and let cool
- In a large mixing bowl, combine sour cream, cottage cheese, cream cheese, eggs, egg yolks and sugar
- Whisk until combined then season with salt, cinnamon, nutmeg, lemon zest and rum raisin extract
- When the noodles have finished cooking, drain and add them into the bowl with the cream mixture
- Mix to coat
- Toss in the toasted pine nuts
- Butter or spray a 12-cup muffin tin generously to create a nonstick surface
- Scoop the kugel mixture into the muffin tin, making sure to really pack the noodles into the individual cups
- Put into the oven and bake for 35-40 minutes or until set and brown on top
KUGEL MUFFINS
Kugel, or noodle pudding, can be sweet or savory and is typically baked in a large baking dish and served as a side dish during the Jewish High Holidays or at Shabbat dinner on Friday evenings. This recipe is a sweet version, baked up as muffins and perfect for toting to potluck dinners or giving as gifts during the winter holidays. Thinner noodles are easier to scoop into the muffin cups, but if only wide egg noodles are available, simply break them up a bit by gently banging the bag with a rolling pin before boiling. By Stephanie Alleyne for Food Network Kitchen
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- For the almond streusel topping: Stir together the flour, brown sugar and 1/4 teaspoon salt in a medium bowl. Add the butter and stir until incorporated. Stir in the almonds and squeeze the mixture together to form clumps. Set the streusel aside.
- For the kugel muffins: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
- Bring a pot of salted water to a boil. Cook the noodles in the boiling water until just al dente. Drain the noodles and run under cold water until cool.
- Meanwhile, stir together the flour, baking powder and 1/2 teaspoon salt in a small bowl.
- Add the cream cheese, brown sugar, heavy cream, sour cream, vanilla, whole eggs and yolks and orange zest and juice to a large mixing bowl and beat with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until smooth and combined. Add the flour mixture and beat on low speed until just combined. Add the noodles and stir until evenly coated. The batter will be soupy.
- Use a 1/4-cup measure to scoop the batter into the muffin cups, stirring and scooping from the bottom of the bowl to ensure even distribution of noodles among the cups; use fingers or tongs to distribute the noodles if need be. The cups should be nearly filled to the top. Crumble some of the streusel over each cup of batter.
- Bake, rotating the pans halfway through, until the muffins are set and the tops are golden brown, about 40 minutes. Cool the muffins in the pans until warm, about 15 minutes. Serve warm as a side dish or pop the cooled muffins into decorative tins for gifting.
MUFFIN SIZE PASSOVER VEGETABLE KUGELS
Some weeks ago Chia helped me with suggestions of how to make smaller sized kugels. And lo and behold, while browsing on the net I found this recipe. Tweaked it a bit to my liking and immediately tried it. Such a good idea to use muffin tins. Besides Passover, matzohmeal can of course be substituted for flour. Thanks Chia for the initial suggestions.
Provided by Chef Dudo
Categories Lactose Free
Time 55m
Yield 12 small kugels
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Grease 12 muffin tins or ramekins.
- Heat oil in a skillet.
- Saute onion, celery, carrots and peppers 2-3 minutes, or until onion is translucent.
- Place drained spinach in a bowl.
- Add eggs, sauteed vegetables and matzoh meal.
- Season with salt and pepper.
- Mix well.
- Spoon into prepared tins.
- Bake 35-40 minutes.
Nutrition Facts : Calories 74.7, Fat 2.8, SaturatedFat 0.6, Cholesterol 52.9, Sodium 52, Carbohydrate 9.6, Fiber 1.8, Sugar 1.9, Protein 3.6
PASSOVER MINIATURE POTATO KUGEL
Make and share this Passover Miniature Potato Kugel recipe from Food.com.
Provided by Babycat
Categories < 4 Hours
Time 1h10m
Yield 10 muffins, 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Peel veggies and grate.
- Mix together potatoes, onions, carrots, matzah meal, salt and pepper.
- Beat eggs and oil together.
- Stir into potatoto mixture.
- Pour into well greased muffin tins.
- Bake for 1 hour or until edges are browned and crisp.
KUGEL
This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!
Provided by Ann
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
- In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
- In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 37.1 g, Cholesterol 206.8 mg, Fat 27.8 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 419.7 mg, Sugar 18.3 g
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