When Rachel K. first suggested these muffins to me, I was intrigued. They sounded original and tempting. The ease of preparation appealed to me, too. I was thrilled with the results, and I know you will be, too.
- 1½ lb (700 g or 1¾ bags) white shredded cabbage or coleslaw mix -
- 4 onions, diced and sautéed -
- 8 eggs -
- 2 cups flour -
- 1 cup water -
- ½ cup oil -
- 2–3 Tbsp chicken soup powder -
- 2 tsp salt -
- pepper, to taste -
- white and black sesame seeds, for topping -
1. Preheat oven to 350°F (180°C).
2. Mix all ingredients together well by hand in a large bowl. Spray muffin tins with nonstick cooking spray and fill with cabbage mixture. Decorate tops of muffins with white and black sesame seeds as shown. Bake for 30 minutes.
Note: You can also make these in mini muffin pans, or, if you’re short on time, you can pour the mixture into 3 9-inch round pans. You will have to adjust the baking times accordingly. These muffins freeze well.
Tip: To make these muffins low-fat, use 1/4 cup oil and 1/4 cup unsweetened applesauce. I used even less oil and more applesauce and they came out fabulous.
This recipe appeared in Mishpacha Magazine, May 2012.