Muffin Size Passover Vegetable Kugels
Transform your Passover menu with these charming Muffin Size Passover Vegetable Kugels, a modern twist on the classic dish that's as practical as it is delicious! Bursting with the wholesome flavors of grated zucchini, carrots, and sweet potatoes, these individually portioned kugels are seasoned with garlic, paprika, and black pepper for a savory depth. The addition of matzo meal and baked-in muffin tins creates the perfect balance of crispy edges and tender interiors, making them a crowd-pleasing favorite at any holiday table. Ready in under an hour and ideal for serving warm or at room temperature, these mini kugels are a versatile, make-ahead option that’s perfect for everything from Seder dinners to brunches. Kosher for Passover and packed with vibrant vegetables, they’re as delightful to serve as they are to savor!
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Recipe Information
Ingredients
- 2 cups grated zucchini
- 2 cups grated carrots
- 1 cup grated sweet potatoes
- 1 medium diced onion
- 3 large eggs
- 1 cup matzo meal
- 0.25 cup vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with vegetable oil or non-stick cooking spray.
In a large mixing bowl, combine the grated zucchini, grated carrots, grated sweet potatoes, and diced onion. Mix well to evenly distribute the vegetables.
In a separate bowl, whisk the eggs until smooth. Add the vegetable oil, salt, ground black pepper, garlic powder, and paprika. Mix until fully combined.
Pour the egg mixture into the bowl of vegetables and stir until the vegetables are well coated.
Gradually add the matzo meal to the vegetable mixture, stirring as you go. The mixture should become cohesive but not dry.
Divide the mixture evenly among the 12 cups of the prepared muffin tin, pressing down gently to compact the mixture into each cup.
Bake in the preheated oven for 30 minutes, or until the tops are golden brown and the kugels are firm to the touch.
Allow the kugels to cool in the muffin tin for 5-10 minutes before carefully removing them. Use a small spatula or knife to loosen the edges if needed.
Serve warm or at room temperature. These kugels can be made ahead and reheated in the oven before serving.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 38.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 362 mg | 28% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3131 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
