Baked breakfast chremslach

Chremslach are matzo meal fritters that are normally fried and oozing with oil. I've developed a baked version that is 1pp per fritter and lovely for breakfast on chol hamoed. These can be made in advance and reheated, loosely covered, in the oven.

3oz fine matzo meal
Warm water
1 tablespoon sweetener or caster sugar
2 eggs
1 tsp salt
1 oz raisins
1 tablespoon cinnamon

Beat the eggs with the salt, sugar and 2 tablespoons of warm water. Slowly add in the matzo meal interspersed with tablespoons of water until you get a thick batter. Finally add in the raisins and cinnamon, and a little more water if necessary. Drop by tablespoons onto a baking tray lined with greaseproof paper. Spray the tops of the chremslach with spray oil. Bake for 12 minutes on 180', then turn and bake for a further 5 minutes.