1 cup water
1/3 cup unsalted butter or pareve margarine
1 cup matzah meal
1/2 teaspoon salt
5 extra-large eggs
Preheat oven to 450°F. Grease generously the top and insides of a muffin tin, preferably a non-stick one. The dough will puff up and spread over the sides of the openings.
Bring water and butter or margarine to a boil in a small pot. Pour in matzah meal and salt all at one time and continue cooking and stirring until the dough no longer sticks to the sides of the pan. Remove from the stove and place dough in a mixing bowl. Beat the dough for one minute at high speed (speed #8 in a Kitchen-Aid mixer) until it seems lighter in consistency. Continue beating and add the eggs, one at a time. Beat another 1 to 2 minutes, scraping sides and bottom to make sure all the dough is mixed in.
Mound the batter in 8 of the muffin compartments and bake at 450°F for 20 minutes. Without opening the oven, reduce the heat to 325°F and bake approximately 35 minutes longer, or until puffed and browned. Let the bulkies cool in the pan for a few minutes and then remove to a rack. Serve at room temperature.
Recipe may be doubled.