⅔ cup unrefined cold-pressed extra-virgin olive oil + additional for greasing the muffin tin
1⅓ cups water
1 teaspoon sea salt
2 Tablespoons organic cane sugar
¼ teaspoon white pepper (I didn’t have any, so I left it out)
2 cups matzo meal or matzo cake meal (finer texture) or gluten-free matzo meal
6 large eggs
Instructions
Preheat the oven to 400 degrees. Grease a 12-cup muffin tin or popover pan.
In a medium suacepan, whisk together the oil, water, salt, sugar and pepper until combined. Place over high heat and bring to a boil.
Remove from the heat and stir in the matzo meal, mixing until well combined.
Add the eggs to the mixture one at a time, stirring well after each egg. This takes a bit of arm strength, so if you need to, mix with an electric mixer.
Spoon the batter into prepared tin, filling about ¾ of the way for a standard muffin tin. Bake for 40 minutes or until puffed and golden. Remove from tin and transfer to a wire cooling rack.
Recipe by Pamela Salzman at https://pamelasalzman.com/passover-matzoh-popovers-recipe/