These single serving, vegetable-filled muffins are crispy on the outside, soft on the inside. They're a great way to use matzo when you're tired of the same old matzo.
Preheat oven to 425 degrees F. Brush 1 tablespoon of the oil around 6 muffin cups and set aside.
Add enough cold water to the matzo bits to cover them and leave them for 8-10 minutes. When done, press out as much of the water as possible.
Mix the chopped leeks or onion, celery and bell pepper.
Preheat a skillet or frying pan with the remaining tablespoon of oil. Cook the vegetables for about 5 minutes under medium-high heat, stirring occasionally.
Add them to the eggs, along with the dill, salt, and pepper.
Add in the drained bits of matzo and mix the "batter" until it is well combined. The mixture should be lumpier than it appears in this photo. (In different batches, I tried soaking the matzo in cold water or boiling water. This photo shows the matzo after being in boiling water. I decided that I prefer the muffins with matzo soaked in cold water however, because it keeps its form a bit, rather than become oatmeal-like as it appears in this photo.)
Preheat the muffin tins (already brushed with oil) for 3-4 minutes. Spoon the mixture into the tins. Each tin will be quite full.
Top them with the shredded cheese (press the cheese down very slightly if it falls off) and bake the muffins on the middle rack of the oven for 40-50 minutes.
To prevent any bits of cheese or batter from dropping onto your oven floor, place a cookie sheet to catch drips on the rack below the one the muffin tin is on.