Muffin-Cup Kugels

Muffin-Cup Kugels

These delectable Muffin-Cup Kugels are a bite-size version of a beloved Jewish dish. 

Muffin-Cup Kugels
Serves: 12
 
Ingredients
  • 1 tablespoon cold unsalted butter
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  • ½ cup finely chopped onion
  • 1 pound russet potatoes (approximately 2 large), peeled and grated
  • Garnish: sour cream and fresh parsley leaves
Instructions
  1. Preheat oven to 425°. Spray 12 wells of a nonstick mini-muffin pan with cooking spray.
  2. Cut butter into 12 small pieces. Place each piece in a prepared well.
  3. In a large bowl, whisk together egg, flour, salt, garlic powder, and pepper. Add onion, stirring well. Add potatoes to egg mixture, stirring until evenly coated.
  4. Place prepared muffin pan in hot oven for 2 minutes to heat pan and melt butter. Remove from oven. Spoon approximately 2½ tablespoons potato mixture into each prepared well of muffin pan, pressing down slightly, if necessary.
  5. Bake until golden brown, 20 to 22 minutes. Loosen edges with a small knife or spatula. Remove from pan.
  6. Garnish with sour cream and parsley, if desired. Serve warm.
Notes
MAKE-AHEAD TIP: Kugels can be baked a day in advance and stored in a covered container in the refrigerator. Reheat on a rimmed baking sheet in a 350° oven for 6 to 8 minutes.

 

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