Directions 1. Preheat the oven to 400°F. 2. Grease a 12-cup muffin tin with butter (or oil or cooking spray). 3. Bring water and shortening to a boil. 4. Stir in dry ingredients (salt, sugar, cake meal), until mixture leaves the sides of the pan. 5. Stir Remove the pot from the stove. Allow the matzah meal mixture to cool until it is warm to the touch. If the mixture is too hot it can scramble your eggs! 6. Add the eggs one at a time. Mix in each egg with a wooden spoon until fully incorporated. 7. ***Note- I separate the egg yolks from the whites. I beat the whites as if making a merengue, until all puffy. I beat in each egg yolk as directed above and then when they are incorporated into batter, I add the egg white all and once and slowly mix them into the batter 8. Let stand ½ hour 9. Fill greased muffin tins or foil muffin cups ¾ full. 10. Bake at 400 degrees for 40 – 45 minutes.