Bimuelos (Matza Popovers)
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Bimuelos (Matza Popovers)
Years ago, when I was working the night shift as an RN in Florida, as Pesach was approaching I would spend the quiet hours of the early morning browsing Passover cookbooks and making lists so that I felt like I was accomplishing something. This recipe is my favorite result of that 'research'. Though they are called 'bimuelos', and are of sephardic origin, an early mispronunciation in our house of 'abuelos' (grandparents or ancestors in Spanish) stuck and that's what we've called them ever since. Whatever you call them, they are a real hit, and perfect for a nice warm breakfast treat.
Times
- Prep Time : 30 min
- Cook Time : 45 min
- Ready Time : 1 hour, 15 min
Servings
Ingredients
- 2 cups matza farfel or crumbled matza
- 4 eggs, beaten
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1 tablespoon sugar
Directions
Put matza farfel in a bowl, pour boiling water over it to just cover. Let set a few minutes until it soaks in. Mix with the rest of the ingredients.
Grease a 12-muffin tin and fill it up to 2/3 of its depth.
Bake at 350° for 45 minutes.
Serve with butter and/or jelly.
P.S. Makes a great, portable food for chol hamoed trips. Eat it hot out of the oven or room temperature. Enjoy!
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Dairy , Breakfast, Brunch , Passover Recipes , Sephardi , Kid Friendly, Picnic ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Do you drain the boiling water that the matza is soaking in before you mix? Or do you mix it in with the rest of the stuff. This is unclear to me. Looks yummy, though!
Sorry, no. I put in just enough water so that it will soak in. If there’s too much water then yes, pour out the extra.
I made these to have for Shabbat breakfast during passover… I added about 2-3 tablespoons of honey and some cinnamon to the mix to make them more breakfasty… my kids loved them!
I added a bit of cinnamon and some shredded apple to these for a quick breakfast treat, and they were delicious.