There is a long family history for this recipe going back to the early 1900s. Diane Safran's maternal grandmother, Bubby Caron, began the concept and her mother, Bubby Stein, completed it and updated it to more modern times. Now Diane's kids help make them for Passover dinner. Before farfel was easily available, both bubbies (Yiddish for grandmother) would break up plain matzo into small pieces. Makes 12 muffins. You can use smaller muffin tins and make more, but Diane always triples the recipe because these muffins disappear as soon as they hit the table.
Empty box of farfel into a large colander and pour boiling water over it until moist. Drain well. Dissolve the butter or margarine in 3/4 cup boiling water (microwaving the water in a glass measuring cup works great). Mix together the dissolved butter, salt, sugar and eggs in a medium size bowl and then stir it into the moistened farfel. Blend well.
Grease the muffin tin with vegetable shortening and fill with farfel mixture. Bake at 375 degrees for 45 minutes or until the tops are crispy. Serve hot. They can be split and toasted the next day.