Preheat oven to 425 degrees. Generously grease the muffin tin with a bit of oil in each muffin opening and place into the oven to get hot for a few minutes.
Mix all ingredients together in a large bowl with a wooden spoon.
Spoon the batter into the generously greased muffin tins that are hot. Be careful, the batter will sizzle!
Bake at 425 degrees for 45-60 minutes, until golden brown and puffed up.
Remove from oven and immediately run a knife around the egdes to loosen and turn them on their side to cool.
Be sure to really grease your muffin tin well, or the farfel muffins will stick. However, you do not want to use paper muffin liners, because you won't achieve the same fluffy interior and crusty outside that you get from the oil in the muffin tin.This is a super loose batter, don't be tempted to add more farfel to thicken, you'll loose the fluffy airy texture of these Passover muffins.