POPOVERS!

Ready for probably the easiest bread dish? On a whim this morning I decided it would be worthwhile to make popovers.  Now, I tried the wheat version last time and got a thumbs down from Meghan and Mom, but will attempt again when I am at school.  So today, I went with the original white flour edition.

This recipe came from the Williams-Sonoma Kid's Baking book and has some simple and tasty recipes.  It was Meghan's Christmas present a few years ago along with the cookbook, but I may have to sneak it to college or invest in one of my own.

Easy Popovers (~12 - regular muffin tin; ~6 - popover tin)

Ingredients:
4 large eggs (room temperature)
1 1/4 cup milk (we used 1%, although the recipe calls for whole milk) - your choice
3 tbsp vegetable oil
1 cup all-purpose flour (stay tuned, the wheat flour may make an appearance in the future)
3/4 tsp salt
(butter, jams, etc. for serving...optional)

1. Before you start: preheat the oven to 425 degrees and spray the muffin tin with a little cooking spray or melted butter.

2. Make the batter:

- In a blender, combine the EGGS, MILK, and OIL.  Put the lid on and blend for about 10 seconds or until all the ingredients are blended.

- Turn off the blender and add the FLOUR & SALT, recover and blend for another 15 seconds.

3. Fill the cups: Pour the batter into the muffin tin, dividing evenly until the blender is empty.

4. Bake & pierce the popovers:


- Put the pan in the oven and bake for about 28 minutes or until the popovers are puffed and well browned. DO NOT open the oven door or they may not rise properly.

- Using oven mitts, remove the pan from the oven. Immediately tip the popovers out of the pan (or use a  utensil to wield them out) and let them cool on a cooling rack or the counter.

- Pierce the tops of the popover with a sharp tool or wooden skewer to allow the steam to escape. They are best served right away with a little butter, but taste just as good for a little snack in the afternoon.

ENJOY :)