‘Old School’ Passover Popovers Make a Comeback
Cook Time
Cook Time
  1. Preheat the oven to 400 F.
  2. Grease a 12-cup muffin tin with oil or cooking spray.
  3. Add oil, water, sugar and salt to a large pot and bring the liquids to a boil. Simmer for a minute until the sugar and salt dissolve. Remove the pot from the heat and use a wooden spoon to quickly mix in the matzoh meal and turmeric. Allow the matzoh meal mixture to cool until it is warm to the touch. If the mixture is too hot it can scramble your eggs!
  4. Add the eggs one at a time. Mix in each egg with a wooden spoon until fully incorporated.
  5. Fill each muffin tin 3/4 full. You will have enough for about 16-18 popovers, more if you use a smaller-sized muffin tin. Cook the popovers in batches one tray at a time.
  6. Bake for 10 minutes, then reduce the oven temperature to 325 F.
  7. Bake for 35 minutes or until crisped and golden brown. If you prefer to use a smaller-sized muffin tin, bake for 25 minutes. Can be served warm or at room temperature.