The only question I had when serving these light, airy delicious popovers was…Why didn’t I make them earlier? At some point, I’d kept this kid-friendly recipe from a Nick Jr. Family magazine, but had never tried it. Then, when I wanted to make corn bread to accompany Turkey Chili, but had no cornmeal in the house, I came across this recipe. The popovers were a hit!
I also wanted to post my son’s Turkey Chili recipe but was asked not to because, in the event that he enters a Chili Cook-off one day, he doesn’t want his secret ingredients exposed! LOL!
Happy baking, hon!
- Cooking spray or butter for greasing muffin cups
- 2 Tablespoons unsalted butter
- 3 large eggs
- 1 cup milk (I used almond milk to make this non-dairy.)
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- Preheat oven to 450 degrees F. Grease 12 regular-size muffin cups. Grease around the top of the muffin cups to prevent the batter from sticking when the popovers rise.
- Melt the butter in a microwave-safe bowl o high for about 30 to 40 seconds. Set aside.
- Crack eggs into a large bowl and mix them with a whisk or wooden spoon.
- Mix in the milk, salt, and butter. Add the flour, whisk until batter is very smooth, getting out all of the lumps.
- Pour or spoon batter into the prepared muffin cups, filling each about three-quarters full.
- Bake 15 minutes, then turn down heat to 35o degrees F. Tip: Look through oven window but DO NOT open oven door or the popovers won’t “pop.” Bake another 18 to 20 minutes, until popovers are puffed up and golden brown.
- Tip muffin tin over to release popovers. Serve hot or warm with butter or jam.
Yield: 12 popovers