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Noodle Kugel Cups
Servings:
Serves 12 as an appetizerPrep Time:
15 minutesCook Time:
50 minutes
Ingredients
For best results, use whole-milk cottage cheese for this recipe. You can make these kugel cups up to 1 day ahead. Store in the refrigerator and heat in a 350-degree oven until warmed through, about 10 minutes.
3 cups dry egg noodles (about 6 oz.)
Salt and pepper
4 Tbsp. unsalted butter, melted, divided
3/4 cup small-curd cottage cheese
3/4 cup sour cream
2 large eggs
3 Tbsp. sugar
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/2 cup raisins (optional)
3 Tbsp. apricot or peach jam
Directions
1. Center a rack in oven and heat to 350 degrees. Grease a 12-cup muffin tin and set aside.
2. Cook noodles in a large pot of salted boiling water until al dente, 4 to 6 minutes. Drain noodles and return to pot, then toss with 1 tablespoon melted butter. Meanwhile, whisk cottage cheese, sour cream, eggs, sugar, vanilla, cinnamon, remaining 3 tablespoons butter, 1/2 teaspoon salt, and a generous pinch of pepper in a large bowl.
3. Stir in cooked noodles and raisins (if using). Scoop 1/3 cup of mixture into each muffin cup, then spoon about 1/2 teaspoon jam onto center of each.
4. Place muffin tin on a baking sheet and bake until kugel is set and top is lightly golden, 40 to 45 minutes. Let cool 5 minutes, then run a paring knife around edge of each cup and gently remove from pan. Serve warm.
Hannaford fresh Magazine, September-October 2022
Nutrition
| Nutritional Facts | |
| Servings | Serves 12 |
| Base Nutrients | |
| Calories | 240 kcal (12%) |
| Calories from Fat | 72 kcal (0%) |
| Total Fat | 8 g (12%) |
| Saturated Fat | 5 g (23%) |
| Cholesterol | 80 mg (27%) |
| Sodium | 70 mg (3%) |
| Total Carbohydrates | 32 g (11%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 7 g (12%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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