Popovers

 

These fluffy, tender, moist rolls are something special. I was first introduced to them in new Hampshire, and they were a delight with maple butter! Normally to get the best resuts you need to have copper popover baking shapes, but you can make do with a standard muffin tin thanks to the King Arthur Baking Company!

Ingredients

2 large eggs

0.75 cup warm milk

0.25 tsp salt

90g flour

22g melted butter

Preparation

Preheat the eggs in a cup of hot water for 10 minutes. Preheat the oven to 450F, with the rack on a low shelf.

Grease the center 6 cups of a 12-cup muffin tin, grease in the overflow are as well.

Whisk together eggs, milk, and salt. Whisk in the flour in one portion, until frothy.

Stir in melted butter, combining it in quickly. Distribute into 6 muffin cups, filling them about one half or three quarter of the way.

Bake for 20 minutes without opening the oven door. Then reduce the heat to 350F, and bake for another 5-10 minutes, until golden brown. 

Remove from the oven, pierce tops with a knife to release steam, then serve with flavored butter and jam.