Pesach Popovers

Heat oil and water together in a medium saucepan over medium heat until the mixture comes to a boil.

Remove the saucepan from heat and add matzoh meal, salt, cinnamon, and sugar. Stir until the mixture is well combined and resembles coarse crumbs.

Let the mixture cool for 2-3 minutes, then beat in the eggs one at a time, mixing thoroughly after each addition until the batter is smooth and cohesive.

Preheat the oven to 375°F (190°C) and lightly oil a popover pan or muffin tin with 8 cups.

Spoon the batter evenly into the prepared popover pan, filling each cup about three-quarters full.

Bake for 40-45 minutes until the popovers are puffed, golden brown, and crisp on the outside.

Remove from the oven and immediately poke a small hole in the top of each popover with a skewer or knife to allow steam to escape, preventing them from collapsing.

Return the popovers to the oven for 2-3 minutes to dry out slightly, then turn out onto a wire rack to cool.