As weekends go, this has been one of my go to recipes for years. My obsession with these light and fluffy pieces of goodness began when my mom gave me my first copy of the Joy of Cooking cookbook as a gift for my birthday several years ago. She still has one of the original editions which has a recipe for squirrel, but that’s another story entirely.
Popovers are a light hollow muffin, which is made of an egg batter. Some people say it’s best to use popover tins, but I think a regular muffin tin works just fine. Making these is a little bit of a labor of love, but if you give it the time, you really won’t be disappointed.
Recipe adapted from Martha Stewart
- 3 eggs
- 1 1/2 c. whole milk
- 1 1/2 c. flour
- 1 tsp. salt
- Zest of 1 orange
- Vegetable oil or non stick spray
Pre heat oven to 450 degrees. Combine milk, eggs, and orange zest in a large bowl, whip with a whisk until light in color, about 2 minutes. Add flour and salt to egg mixture and mix until just combined. You don’t want to over mix, that will make the batter dense when you bake the popovers. Don’t worry if there are any lumps. Use oil, or non stick spray on the muffin tin, and fill until they are about three quarters full with the popover batter. Bake for 20 minutes, then reduce the heat to 350 degrees and bake for an additional 20 minutes. Remove from the oven and eat while they are still piping hot. I like to combine together room temperature butter and jam.