Passover Muffins

Preheat oven to 375°F (190°C) and grease a muffin tin with oil, ensuring all cups are well coated.

Crack the eggs into a mixing bowl and whisk together with the salt and milk until well combined and slightly frothy.

In a separate bowl, combine the matzo meal and matzo cake meal, stirring to blend evenly.

Add the matzo meal mixture to the wet ingredients and stir until just combined; do not overmix.

Drizzle the oil into the batter and fold gently until the oil is fully incorporated throughout.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake in the preheated oven for 25 minutes until the tops are golden brown and a toothpick inserted into a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.