Perfect Popovers, Martha Stewart's Style

For tonight's dinner I was thinking of what to have with our Max's style fried Cornish hens and decided to make Popovers from scratch! I remember my cousin, Elva made this for breakfast one time and I really enjoyed it. She later then told me it was a recipe from Martha Stewart. This is an easy recipe to make and definitely foolproof! This is lightly browned on the outside, and soft and chewy in the inside--and as the title suggests, it is the perfect popovers--totally puffy!!! With a little dab of butter, everything else melts in your mouth. You can certainly add a few ingredients to this to make it either sweet or savory. I'm feeling bacon popovers soon!

Ingredients:

1 Tbsp of unsalted butter

1 cup of AP Flour

1/2 tsp salt

2 large eggs

1 1/4 cup milk

Preheat oven at 450 degrees F. Grease popover tin (since I don't have one yet, I used a large muffin pan) with butter, but I used a baking spray with butter flavored.

In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended. Fill popover cups (or muffin mold) 2/3 to 3/4 full.

Transfer tin/pan into the oven. Bake for 15 minutes. Reduce the temperature 350 degrees F. Then, continue to bake for another 20 minutes. Remove popovers from the oven, and unmold to a rack. Puncture the sides with a sharp knife to let the steam out. Serve it while hot.  

According to Martha Stewart, this recipe yield 6 popovers, but since I didn't have a popover tin, I came up with 5 of these on a large muffin pan.