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Savory Passover matzo muffin cut open and behind it one still in the pan

Savory Passover Matzo Muffins

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.

Course Side Dish
Cuisine Jewish
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 muffins
Author Laura

Ingredients

  • 2 tablespoons olive oil, divided
  • 5 sheets Matzo, crunched into small bits About 5 ounces
  • 1 cup leeks or onion, diced About 3 & 1/2 ounces
  • 1/2 cup chopped celery About 2 & 1/2 ounces
  • 1/4 cup red or yellow bell pepper, diced About 1 & 1/4 ounces
  • 4 eggs, lightly beaten
  • 1 teaspoon dried dill
  • 1/2 teaspoon kosher salt
  • 4-5 turns freshly ground pepper

Instructions

  1. Preheat oven to 425 degrees F. Brush 1 tablespoon of the oil around 6 muffin cups and set aside.

  2. 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. 

    matzo bits for savory Passover muffins

  3. Mix the chopped leeks or onion, celery and bell pepper. 

  4. 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. 

    vegetables cooking for savory Passover matzo muffins

  5. Add them to the eggs, along with the dill, salt, and pepper. 

    egg mixture for savory Passover matzo muffins

  6. 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.) 

  7. Preheat the muffin tins (already brushed with oil) for 3-4 minutes.  Spoon the mixture into the tins. Each tin will be quite full. 

  8. 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. 

    Savory Passover matzo muffins topped with cheese and ready to bake

Recipe Notes

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.