Popovers

The *perfect* side dish for a hot cozy bowl of soup!

Ok, so as I, um might've mentioned before, I'm not Old Man Winter's #1 fan. We're not Facebook friends, not BFFs nor Besties. He gets no card from me at Christmas time. BUT there is one thing I love about Winter and that is SOUP!!! And at my house soup usually comes with one of my absolute *favorite* soup accompaniments: POPOVERS. They're warm. They're cozy. They're all cute and puffy. (And could the name get any more fun?!) So let's make 'em! (Oh wait, but first I forgot to add that they're also super easy, require only 5 ingredients and look fancy shmancy to boot!) Ok, now we can get on with it:

You will need:

*flour 3/4 cup
*milk 1 cup, room temperature
*butter-- 3T (salted)
*eggs--2 of 'em, also room temperature
*salt--1/4 tsp

Preheat oven to 450. Divide butter into 12 even slices and place one slice in each well of a 12 cup muffin pan.
Like so:

Whisk together remaining ingredients just until they're mostly mixed. Small lumps are ok.

Place buttered muffin tin into preheated oven (DO NOT add batter yet!!) and bake until butter is a light golden brown and bubbly (approx. 2 mins.)

Remove pan from oven (careful, it's hot!!) and NOW it's time to use the batter. Fill each of the 12 wells about 1/2 way with batter, using all of it.

Back into the oven they go for approx. 15 minutes, or until golden brown and puffy. **Important: NO PEEKING until the baking time is almost up!!

aaaaaaannnnnnd, here they are! Don't they just look so inviting? :)

Mmmmmmmmmmmmm. Serve immediately with your favorite soup. (At my house you have to be quick before the boys gobble them all up!) Some people like to use them as "soup scoops" but I prefer mine on the side with a nice big ol' pile of raspberry jam slathered on top.

Enjoy!

Recipe:

Ingreds:

flour-- 3/4 cup

milk-- 1 cup, room temperature
butter-- 3T (salted)
eggs--2, room temperature
salt--1/4 tsp

Directions:

Preheat oven to 450. Divide butter into 12 even slices, placing one slice in each well of a 12 cup muffin pan. Whisk together remaining ingredients just until they're mostly mixed. Small lumps are ok. Place buttered muffin tin into preheated oven (DO NOT add batter yet!) and bake until butter is a light golden brown and bubbly (approx. 2 mins.)Remove pan from oven. Fill each of the 12 wells about 1/2 way with batter, using all of it. Place back in oven for approx. 15 minutes, or until golden brown and puffy. Do not open oven until the baking time is almost up. Serve immediately.


Just an FYI: I got this recipe from an old issue of one of my favorite magazines Wondertime several years ago. It's been love ever since!

Oh, and I also have to add that the flour pictured above is in one of my new fave cooking gadgets: matryoshka measuring cups (thanks for the Christmas prezzie, Sis!)! Order yours today! Don't worry, this is not a paid advertisement. I just think they're so darn cute that everyone should own them! :)

Linked at: Works for Me Wednesday , Raising Homemakers