Passover farfel muffins

-HENRY EDELBERG (HPCM50A)
  1 1/2 c  Farfel
      4    Eggs
           -Salt & Pepper to taste
      1 tb Schmaltz; more or less
 
  Put farfel in colander with bowl underneath and pour boiling water over -
  let stand till soggy about 5 minutes. Drain well and add eggs and
  seasonings and schmaltz. Put dab of schmaltz in bottom of muffin tin ~ heat
  pan in oven then take out and fill with mixture. Bake at 400 for 30 mins. I
  usually double recipe.
  
  They come out all big and puffy and as they cool they flop. Also be
  careful; the bottom of the oven gets covered with schmaltz. I usually make
  these till the oven starts to smoke - but never have enough. They're yummy.
  
  Roz Edelberg Formatted by Elaine Radis; 3/92