Heat oven to 350°. Add liners to a muffin pan and lightly mist the insides to prevent muffins from sticking when they’re done. (You can pour batter directly into a muffin pan that’s been liberally misted with oil spray, but it can be a bit fussy to remove them straight from the tin while keeping them intact. For that reason, I prefer using liners for this recipe.) Set aside.

Place matzah pieces into a bowl, add about 2 cups hot water (enough to cover the top pieces) and soak for just 2 minutes. Drain well and set aside. *Do not let matzah sit in the water for longer than 2 minutes or it will become too mushy.

Add the remaining ingredients to the mixing bowl with drained matzah pieces and stir to combine. Spoon batter evenly among the 12 muffin tin compartments; you’ll have a hearty amount in each (about ½ cup’s worth of batter). Cook about 30 to 35 minutes.

Let cool for a few minutes and enjoy! You can serve an optional drizzle of maple syrup, melty nut butter, or jam.

You can stash leftovers in the fridge for 2 to 3 days and simply warm in the microwave. Or you can wrap them individually and freeze them for up to a few months.