Soft Delicious Passover Popovers

Passover Popovers is moist and has a soft crumb. This recipe is versatile and can be made as muffins, and would be a great addition to any meal.

I originally baked these beautiful Passover Popovers as a part of a monthly bread baking challenge. The theme of the month was Jewish breads. My experience with Jewish bread is that I have eaten Jewish Rye which is delicious and found in many wonderful delis. While I’ve never baked Jewish rye, I was thinking that this might be a popular recipe. I always push myself to try recipes that I haven’t made before.

I found this recipe for Passover Popovers. Passover Popovers are made with Matzah Meal, or Matzah Cake Meal or a combination of both. Matzah Meal resembles breadcrumbs to me and contains only wheat flour and water.

Don’t have time to make them now? Pin it for later!

This was a very simple recipe to make, but it was unlike any bread recipe I have ever made. This recipe’s title states that they were popovers, but the instructions have you fill muffin tins, so I used both pans. They both came out beautifully, so use what you have available to you.

Here are a few more recipes you may enjoy!

• 6 Ingredient Passover Rolls – Easy Recipe
• Best Muffin Recipes
• Double Chocolate Muffins Recipe – For the Chocolate Lover!
• Homemade Basic Muffin Recipe – A Family Favorite
• Loaded Blueberry Muffin Recipe

Print

5 from 1 vote

Passover Popovers

Passover popovers are moist and have a soft crumb. This recipe is versatile and can be made as muffins, and would be a great addition to any meal.

Prep Time 40 mins

Cook Time 30 mins

Total Time 1 hr 10 mins

Servings 12

Author Hostess At Heart

Cook ModePrevent your screen from going dark

Ingredients

• 1.5 cups of water
• 1/2 cup oil canola for kosher option
• 1 tsp salt
• 1 tbsp sugar
• 1.5 cups matzah cake meal
• 7 eggs

Instructions

• Combine water and oil and bring to a boil.
• Remove from the heat and, using a wooden spoon, stir in dry ingredients until well combined. The batter will be very thick. Allow popovers to cool slightly.
• Stir in eggs one at a time until well combined. Rest batter for 30 minutes.
• Preheat oven to 400 degrees F. Grease a muffin or popover pan. Fill cups 3/4 full.
• Bake muffins for 20 to 25 minutes and popovers 30 to 35 minutes or until golden brown. Remove from the oven and turn out onto a towel or cooling rack and allow to cool.

Notes

Recipe by Rabbi Phyllis Sommer, https://www.reformjudaism.org/jewish-life/food-recipes/matzah-meal-popovers

Nutrition

Sodium: 231mg | Calcium: 18mg | Vitamin A: 140IU | Sugar: 1g | Potassium: 55mg | Cholesterol: 95mg | Calories: 192kcal | Saturated Fat: 1g | Fat: 12g | Protein: 4g | Carbohydrates: 15g | Iron: 1mg

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Sadly this particular challenge group ended, but I definitely made some amazing recipes with this group and learned so much from these talented bakers. Don’t be afraid to try something new and find a baking challenge group that will keep you actively learning. It’s great fun! ! These Passover Popovers were definitely a success!