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“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 :)”
READY IN:
40mins
SERVES:
12
YIELD:
12 popovers
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together the butter, milk, flour & salt until smooth.
  2. Whisk in the beaten eggs, a bit at a time, until incorporated.
  3. Do no over-beat the batter; it should have the consistency of heavy cream.
  4. Fill a 12 count muffin tin that has been sprayed generously with nonstick spray.
  5. Bake 15 minutes at 450°.
  6. Without opening the oven, lower the heat to 350°, and bake 15-20 minutes longer.
  7. Best served hot, but still good the next day!

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