weather icon Mostly Cloudy

Diva: Make popovers in a muffin tin

Why are people so crazy about popovers? It could be the combination of the golden, crisp exterior and the melt-in-your-mouth tender interior. But I believe the thing that makes popovers truly irresistible is the thrill of opening the oven door to see what spectacular heights they reach as they “pop over” the top of the muffin tin.

They’re so versatile; they can be sweet or savory. Slathered with butter and jam or filled with chicken salad. Served alongside your main dish as an upgrade to your typical biscuit. Or a snack anytime you need a little something special.

The ingredients are so simple and totally cheap! Just eggs, milk and flour that makes a thin, pourable batter. What’s behind the magic? The high proportion of liquid in the batter creates steam that causes the popovers to “pop” as they bake.

You don’t need a special popover pan to make these, although a popover pan does make them rise taller. A regular old muffin or cupcake tin works beautifully.

The secret to perfect popovers is all the ingredients must be room temperature. If you forget to set your ingredients out, warm your eggs in a cup of hot tap water for 10 minutes. Warm a cup of milk in the microwave until it’s warm to the touch.

Practically Perfect Popovers

Prep Time: 5 minutes Cook Time: 30 to 40 minutes Yield: 10 popovers

What You’ll Need:

Vegetable oil or cooking spray

2 large eggs, room temperature

1 cup whole milk, room temperature

1 tablespoon unsalted butter, melted and cooled

1 cup all-purpose flour

1 teaspoon kosher salt

Here’s How:

Move the oven rack to the lowest position. Preheat oven to 400° F. Use either cooking spray or add ¼ teaspoon vegetable oil to 10 muffin cups (leave the middle two empty). Place muffin tin in the oven to heat while you make the batter.

Place all the ingredients into a blender and process for 30 seconds. No blender? No problem. In a medium bowl, whisk eggs, milk and melted butter together. Add flour and salt; whisk until smooth.

Pour batter into a measuring cup for easy pouring. Carefully remove the now very hot tin from the oven and divide the batter evenly into the ten oiled cups. Cups should be about half full.

Bake popovers for 30 – 40 minutes, until they’re puffed, golden browned and crispy. Do not open the oven door during baking as the change in temperature can cause them to deflate and that makes no one happy. Turn popovers out onto cooling rack and pierce the bottoms with a small knife to allow steam to escape. This helps keep them puffy longer. Serve immediately. However, they will keep for up to a week sealed in a zip-top baggie.

Some variations:

Bacon and Parmesan: Add 3 strips of cooked and crumbled bacon and ½ cup shredded parmesan cheese to the batter.

Chocolate Popovers: Add 3 tablespoons cocoa powder and 2 tablespoons granulated sugar to the batter.

Lemon Poppy Seed: Add 1 tablespoon finely-grated lemon zest and 1 tablespoon poppy seeds to the batter.

Fabulous Food contributed by Patti Diamond from Divas On A Dime – Where Frugal, Meets Fabulous! Website and blog – www.divasonadime.com Join us on Facebook at DivasOnADimeDotCom.

Don't miss the big stories. Like us on Facebook.
California Lottery

No one matched all five numbers and the mega number in the Wednesday, August 4 drawing of the California Super Lotto. The next jackpot will be at least $14 million.

DIVAS ON A DIME: Spoil dad with gourmet hamburgers at home

With Father’s Day just around the corner, may I suggest giving dear old dad what he really wants, an amazing hamburger. Seriously, who doesn’t love a big, tender, juicy burger? Except for a few vegetarians, every dad I know would agree.

California lottery

No one matched all five numbers and the mega number in the Saturday, June 12 drawing of the California Super Lotto. The next jackpot will be at least $55 million.

DIVAS ON A DIME: Start grilling season with a twist on burnt ends

Memorial Day weekend fills my heart with gratitude as we honor those who made possible, the freedom we so often take for granted. It’s a weekend of recognition, remembrance, and thanks. For many families, this weekend also signals the official beginning of grilling season. Care to join me in a patriotic foodie-licious happy dance?

DIVAS ON A DIME: Celebrate strawberries and cream with a vintage cake recipe

Each year on May 21st we celebrate a dessert that just squeals Spring! National Strawberries and Cream Day brings together two favorites, fresh ripe strawberries, and homemade whipped cream. While that alone makes a divine dessert, let’s add a mildly sweet, vanilla fragranced, easy to make from scratch cake and we’ve just won at life.

DIVAS ON A DIME: Meet the underrated and versatile baked potato

Remember baked potatoes? I was chatting with friends about food (because what else do I talk about?) and none of us could remember the last time we had stuffed baked potatoes for dinner. We’ve been so busy with our quinoa we forgot about the King of Carbs. Good carbs, naturally.

Make Mother a sandwich that she will never forget

Meet smörgåstårta, your new favorite party recipe. Smörgåstårta (pronounced SMORE-gas-TOR-ta) is simply a beautifully decorated savory sandwich cake. It’s popular when celebrating special occasions in Sweden. To celebrate Mother’s Day and honor the influential women in your life, may I suggest serving a smörgåstårta?

DIVAS ON A DIME: Easy pork carnitas are perfect for Cinco de Mayo

Melt-in-your-mouth, flavorful and juicy with irresistible caramelized crunchy bits, this pork carnitas is brimming with classic flavors like Mexican oregano, cumin, chili powder and a surprising bright note of citrus. I’m so excited to share this divine recipe, just in time for Cinco de Mayo.

California Lottery

No one matched all five numbers and the mega number in the Saturday, March 20 drawing of the California Super Lotto. The next jackpot will be at least $31 million.