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Spinach Muffins (pareve)

Eileen Goltz.

Print Recipe

11/2 cups chopped onion
1/2 cup chopped celery
1-1/2 cup grated carrots
2 tablespoons green pepper
1 tablespoon oil
1 (10 ounce) package frozen Kosher for Passover chopped spinach, thawed and drained well
3 eggs, well beaten
1/4 teaspoon nutmeg
salt, pepper, garlic powder to taste
3/4 cup matzo meal

Instructions:

Preheat oven 350. In a skillet saute the onion and celery and carrots in the oil for about 10-12 minutes. Add the pepper the last 5 minutes. Toss in and cook the spinach for additional 5 minutes. Remove from the heat and cool for 5 minutes. Add the eggs, nutmeg, salt, pepper and garlic powder and matzo meal; blend well. Divide between 12 greased muffin cups. Bake for about 45 minutes. Cool 10 minutes; remove from pan.