Muffin Tin Popovers

Do you own a popover tin? If you answered no, then this recipe is perfect for you. I don't own a popover tin either but more than likely we all own a muffin tin. Why should not owning a popover tin stop you from enjoying a delicious crispy fluffy popover? Haha exactly! You should make this in your muffin tin and enjoy some because popovers are just that good! These are perfect with jam, powdered sugar, Nutella (because why not) and any other sweetness you would like to add to them. If you want to make your own muffin tin popovers, follow this step by step instructable or watch the video tutorial here:

Ingredients

• 1 Tablespoons unsalted Butter room temp.
• 2 more Tablespoons of Butter for muffin tin
• 2 Eggs (room temp)
• 1 Cup Milk (room temp)
• 1 teaspoon Sugar
• ¾ teaspoon Salt
• 1 Cup all-purpose Flour

Tools

• Blendtec Blender
• Muffin Tin Nonstick
• Cookie Sheets
• Cuisinart Oven Mitts
• Misc. kitchen utensils

Start off by preheating the oven to 425 degrees F. Using only one rack, place it on the second lowest rack in the oven. Place a baking sheet on top of the rack as the oven preheats. As your oven is preheating, put ½ teaspoon of butter into each well of your muffin tin (I just cut mine into cubes as evenly as I could).

In a blender, add your 1 Tablespoon butter, eggs, milk, sugar, salt, and flour.

Blend all your ingredients until everything is smooth.

Once your mixture is ready and your oven is preheated, put your empty muffin tin into your oven on top of the baking sheet and let the butter melt (about 3 mins). Once the butter is melted, take out the tin.

Pour batter half way into your muffin tin. Place the baking sheet and muffin tin back in oven.

Bake your popovers for about 20 mins at 425 degrees F. DON’T OPEN THE OVEN DOOR! Reduce heat after 20 mins to 350 degrees F and bake about 15 more mins or until golden brown. MAKE SURE YOU DON’T OPEN THE DOOR TO THE OVEN UNTIL YOUR POPOVERS ARE COMPLETELY BAKED.

Take the popovers out of your oven and serve immediately. Enjoy!

These go great with jam, Nutella or maple syrup.

If you prefer a video tutorial, you can watch it here!