Weekly Recipe: Mrs. Feinberg’s Veggie Kuegel/Muffin Recipe

I couldn’t wait to share this amazing, delicious recipe! My cousin actually shared this recipe with me two weeks ago and I couldn’t wait to make these delicious muffins. She would make these veggie muffins and bring them to family gatherings. Every time she showed up with them, my husband absolutely loved them! I asked her if she would be willing to share the recipe with me, and well she did. I made them for the first time this past Saturday as a special surprise for my husband as a Father’s Day treat. They came out great! I loved this recipe so much that I wanted to share it with all of you (with my cousins blessing of course). There are a few tips I have about the recipe that I’ll share at the end.

So here it is:

Mrs. Feinberg’s Veggie Kuegel/Muffin Recipe

Pre-heat oven to 325*

Lightly grease a 10″ casserole dish or muffin pans.

1 cup shredded apple (I used 2 granny smith apples)

1 cup grated raw sweet potato (about 2 peeled sweet potatoes)

1 cup grated carrots (about 3-4 peeled carrots)

1 cup matzo meal

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

1/2 cup sugar (optional)

1/2 cup butter or margarine (melted)

  1. Mix all ingredients, except the melted butter/margarine, together in a large mixing bowl. Add in melted butter, mix well. Pour into prepared casserole dish or muffin pans (I used about 1-2 tablespoons of the mix to put into the muffin pans) cover with foil.
  2. For casserole, bake for 45 minutes, raise temperature to 350*, remove foil cover and bake for 15 minutes more.
  3. For muffins, bake for 30 minutes, remove foil cover, and bake for 15 minutes more.

Helpful tips:

  • I had to make the muffins twice. The first time I made them, I found they were a little to greasy for me. So when I made them again, this time I only used 6 tbsps. of melted butter instead of 1/2 cup.
  • I used non-stick muffin pans, so I didn’t grease them prior to baking.
  • I did add the sugar, but only 1/3 cup.

I do plan on substituting the matzo meal for coconut flour the next time I make them, as well as substituting the optional sugar for honey instead. When I do make these changes I will update this post with what and how much I used. I really enjoy finding new recipes and working with them to make it more of my own, even with older recipes. I hope you like the recipe, enjoy making it, and that you and your family love eating it!

Feel free to share, like, comment or leave feedback. It’s greatly appreciated. Until next weeks delicious recipe! Happy baking!



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