Cold Oven Popovers

These popovers turn out every time and the best part is you do not need a popover pan! Add any seasoning you wish to these popovers.

Step: 1

Grease 12 muffin cups or line with paper muffin liners. Chill muffin cups in refrigerator while mixing batter.

Step: 2

Break eggs into bowl and beat well. Add milk, flour and salt. Beat with a wire whisk or spoon, disregarding lumps. Pour batter into prepared muffin cups, filling each cup three quarters full.

Step: 3

Place popovers in cold oven. Set oven to 450 degrees F (230 degrees C). Turn oven on and bake for 30 minutes, until golden and puffed. Serve immediately. If you must hold them, pierce, and keep warm in a 170 degree F (75 degrees C) oven.

Per Serving: 132 calories; protein 6.6g; carbohydrates 18g; fat 3.5g; cholesterol 96.3mg; sodium 245.9mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.