MARTHA STEWART'S POPOVERS
These are so easy to make, and taste wonderful! Good with soup for dinner, chicken salad for lunch, or fruit for breakfast. Or just by themselves as a treat! I prefer using a stoneware muffin pan for the best results. A popover pan is nice, but not many folks seem to have one, so I always suggest a muffin pan. From "The Martha Stewart Cookbook". Thanks, Martha :)
Provided by Rebekah of SFD
Categories Quick Breads
Time 40m
Yield 12 popovers, 12 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the butter, milk, flour & salt until smooth.
- Whisk in the beaten eggs, a bit at a time, until incorporated.
- Do no over-beat the batter; it should have the consistency of heavy cream.
- Fill a 12 count muffin tin that has been sprayed generously with nonstick spray.
- Bake 15 minutes at 450°.
- Without opening the oven, lower the heat to 350°, and bake 15-20 minutes longer.
- Best served hot, but still good the next day!
Nutrition Facts : Calories 142.7, Fat 5.2, SaturatedFat 2.7, Cholesterol 72.8, Sodium 254.7, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 5.6
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