Martha Stewart's Popovers

These are so easy to make, and taste wonderful! Good with soup for dinner, chicken salad for lunch, or fruit for breakfast. Or just by themselves as a treat! I prefer using a stoneware muffin pan for the best results. A popover pan is nice, but not many folks seem to have one, so I always suggest a muffin pan. From "The Martha Stewart Cookbook". Thanks, Martha :)

• Ready In: 40 mins
• Serves: 12
• Yields: 12 popovers

Ingredients

• 2  tablespoons butter, melted
• 2  cups milk
• 2  cups flour
• 1  teaspoon salt
• 4  eggs, lightly beaten

Directions

1. Whisk together the butter, milk, flour & salt until smooth.
2. Whisk in the beaten eggs, a bit at a time, until incorporated.
3. Do no over-beat the batter; it should have the consistency of heavy cream.
4. Fill a 12 count muffin tin that has been sprayed generously with nonstick spray.
5. Bake 15 minutes at 450°.
6. Without opening the oven, lower the heat to 350°, and bake 15-20 minutes longer.
7. Best served hot, but still good the next day!