Here is another non-original recipe used at our seders.

Pesach Vegetable Muffins
Makes 10 muffins

Vegetarian heaven! These colorful veggie muffins make an excellent side dish or are perfect as a healthy snack. I like to throw in some garlic, red pepper and fresh dill to add color and boost the flavor. A food processor helps to speed up the preparation and is well worth the investment.

2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic (about 1 teaspoon minced)
1 red or green pepper, seeded and chopped
1 celery stalk, chopped
1 1/2 cups grated carrots
1 cup grated zucchini, well-drained (about 1 small zucchini)
3 large eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup matzah meal
1 tablespoon chopped fresh dill (or 1 teaspoon dried)

Preheat the oven to 375°. Spray 10 compartments of a muffin pan with cooking spray and fill 2 compartments with water.
Heat the oil in a large nonstick skillet on medium high heat. Sauté the onion and garlic in hot oil for 5 minutes or until golden. Add the pepper, celery, carrots and zucchini. Reduce heat to medium and sauté for 5 to 7 minutes longer, until tender, stirring occasionally. Let cool.
Stir in the eggs, salt, pepper and matzah meal; mix well. Scoop the batter into the compartments of the muffin pan. Bake for 35 to 40 minutes or until golden brown. Cool slightly, then carefully remove from pan.

 ***We did not use the dill nor the garlic!