Popovers with Apricot Butter
Popovers are a delightful, eggy-bread creation that are so easy to prepare. And unlike popular belief, you do not need a special popover pan – any muffin tin will do.
Makes
Serving size
Ingredients
3 tablespoons unsalted butter, melted
3 medium eggs
1 cup milk, whole or low-fat
1 cup flour, white, all purpose
⅛ teaspoon salt (included in the nutrient analysis)
2 tablespoons unsalted butter, softened, room temperature
2 tablespoons apricot jam (or any flavor jam)
Special Equipment:
Muffin or popover tin
Pastry brush
Instructions
-
- Preheat oven to 450°F.
- Coat 8 muffin cups with 1 tablespoon of the melted butter, using a pastry brush.
- Blend the eggs in a blender until light yellow.
- Warm the milk in a pot on medium heat until bubbles form at the edge of milk in pan.
- Add warm milk and remaining 2 tablespoons melted butter to the eggs in the blender. Blend thoroughly.
- Add the flour and salt to the batter and blend until smooth.
- Heat the muffin tin in the oven for 2 minutes.
- Pour the batter halfway into each hot muffin cup and bake until golden, about 30 minutes. Do not open the oven during baking.
- Combine softened, room temperature 2 tablespoons of butter with the apricot preserves in a small mixing bowl. Whip together with a whisk. Place in a small bowl to serve with the popovers.
- Remove popovers from the oven. Sever hot with the apricot butter.
Cooking Tip
If you do not have a blender, you can beat the eggs with a whisk or a fork and continue beating in the remaining ingredients.
Recipe Contributed by FamilyCook Productions
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