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CABBAGE MINI MUFFINS

User rating
 
 1.0 ( 1 )
 










smartcookie10/18/11




I found this recipe in a recent issue of a popular magazine (either relish or Whisk, don't remember which one). The combination of the black & white sesame seeds are so striking and the muffins itself are absolutely delicious. A beautiful and tasty side dish to enhance your Yom Tov meal. Best part, they freeze well.






  • SERVING/YIELD
    48


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy


  • BLESSING
    Unknown


  • RECIPE
    #57731


















  •


    smartcookie










INGREDIENTS













  • 1.75 (1 ¾ bags shredded white cabbage (or cole slaw mix)










  • 4 onions, diced & sauted










  • 8 eggs










  • 2 cup flour










  • 1 cup water










  • ½ cup oil










  • 3 Tbsp chicken soup powder










  • 2 tsp salt










  • ¼ tsp black pepper










  • 1 pk black & white sesame seeds (sep or mixed)










  1. Preheat oven to 350^. Saute the onions. In large bowl, mix all ingredients together.



  2. Spray 24 mini muffin pan with non-stick cooking spray & fill with cabbage mixture. Sprinkle the top with mixed sesame seeds (or you can do black & white seeds side by side).



  3. Bake for 30-35 minutes. Muffins slip out easily. Cool. Can be frozen.

























CONVERTER





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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
 1.0   (1)
 
 

Pepper

Rating:
 
 1.0
Reviewed by ruthy
September 10, 2012
 

Just asking. How many pinches of pepper exactly?

Owner's reply

Sorry, I corrected the recipe. It's worth another try. You won't be disappointed !

 
 
 
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