1 cup flour
½ tsp. salt

2 eggs, room temperature
1 ¼ cup milk, room temperature
1 TBSP butter, melted

Mix together dry ingredients, then set aside. In a separate bowl mix together eggs, milk and butter. Pour in dry ingredients and fold until just blended. Lightly spray muffin tins with oil, then fill muffin cup 2/3 full with batter. Top with cheddar cheese or cinnamon sugar.

Bake for 15 minutes at 450° F, reduce heat to 350° F and bake for an additional 20 minutes or until tops are golden brown. Do not open oven until the last 5 minutes. Serve immediately.

We love to make these for lunches or an easy snack to take on a trip. I usually add a little extra cheese at the bottom of the muffin tin and a little more in the middle of the popover as well. If topping with cinnamon sugar, sprinkle cinnamon mixture in muffin tin along with sprinkling some in the middle and on top of the batter.

Most people take pride in having their popovers rise tall above the rims of the muffin tin but I have never been able to get mine to rise tall and we seem to prefer them short. To make them rise tall, make sure your oven is at 450 F and all ingredients are at room temperature. After removing popovers from the oven, carefully puncture with a knife to allow the steam to escape, then allow them to cool away from drafts.

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