Recipe for popovers, perhaps the simplest and quickest way to enjoy fresh bread hot from the oven.

Yield 12 popovers
Time 30-40 minutes
  • bowl
  • whisk
  • sifter
  • muffin pan
  • a bit of butter or oil
  • 2 eggs
  • 1 c milk
  • 1 T melted butter
  • 1 c flour (white or half white/half wheat)
  • ΒΌ t salt
Directions Preheat oven to 450. Grease the muffin pan.

Beat the eggs, whisk in milk and butter, then sift in flour and salt. Whisk until smooth.

Fill each muffin cup about halfway. (If you don’t have enough batter for all the cups, fill them with water to keep your pan from overheating).

Place popovers in the oven, and bake for 10 minutes. Reduce heat to 350, and bake another 20-30 minutes.

Remove from pan immediately, poke a hole in the top of each one to let the steam escape, and serve immediately.

Notes Warning: I tried making popovers with soy milk once and they didn’t rise at all. There may be some adjustment you can make in order to use soy milk, but I don’t know what it is.
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