I’ve made matzo meal “rolls” for years and decided to try these. What a difference! These are so light and tasty, my husband wants to have them when it’s not Passover. I didn’t make the entire batter at once. Instead I refrigerated it for a few days and scooped the cold dough into the muffin tin, baked as instructed and the popovers came out perfectly!!! My old recipe is history.

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