Muffin Tin Popovers
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You don't need a fancy popover pan for these popovers! The batter bakes up into crispy rolls in a regular muffin pan. The leavening power in eggs causes the popovers to rise high above their pans once in the oven. Be sure to resist the temptation to open the oven door as they bake!
What You'll Need:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs, lightly beaten
What To Do:
- Preheat the oven to 425 degrees. Combine all ingredients; beat at low speed of an electric beater just until smooth.
- Place a well-greased muffin pan in a 425 degree oven for 3 minutes or until a drop of water sizzles when dropped in it. Remove pan from oven; spoon batter into cups, filling two-thirds full.
- Bake 15 minutes. Reduce heat to 350 degrees, and bake 18 to 20 minutes. Turn over off. Pierce each popover with the tip of a sharp knife to let steam escape. Keep popovers in hot oven 5 more minutes to crisp. Serve hot.
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