Passover Muffins, and A Year of Recipes

Last year I started collecting recipes here for you, on Passover, and here I am again - one of the magical things about this holiday.  A funny island in time.  This year we're packing up to go to the Rosens so it even feels like a camping trip.
The Passover Muffins are a modification of a recipe from another Grand Forks balabusta, Esther Burke.  She was a high-powered, Orthodox mother of five in Grand Forks, ND.  Kind of a fish out of water but she handled it well. I have made these every year; my splurge on a Pesadik muffin tin allowed them to morph from bagels to muffins.

Tasha, when they came in 2022, makes a version with cakemeal that is puffier - popovers for Passover. Fun to say.

Heat oven to 375 °

1/2 c. oil
1 ½ c. hot water
2 c. matzah meal
1 T. sugar
1 t. salt
4 eggs
cinnamon (optional)

In a 2 or 3 quart sauce pan, boil water and oil.  Add the dry ingredients and stir quickly until all the matzah meal is incorporated and the mixture leaves the sides of the pan.

Remove from heat and add the eggs one at a time, breaking them into a small cup first if you're fastidious about blood spots.  (they're very rare these days.)  Stir and incorporate each egg before adding the next.  A long-handled plastic spoon seems to work well - you need a lot of leverage as the dough is very stiff.

Spray a 12-muffin tin well with oil.  Spoon in the batter, dividing it evenly; the batter should come just to the top of each tin. Bake for about 45 - 50 minutes until golden brown.  If you don't have a muffin tin, you can lay them flat on a baking tin and shape them round.You can easily double this recipe - this year I splurged and bought a second muffin tin!  The batch pictured above is a double recipe in a 3 quart sauce pan.

These were very popular at 629 West Cliveden Street - I always tried to throw a batch together so they'd be around for Chag, hard to pull off when you're also making a seder!  Good especially if you need to travel somewhere and bring food.