Categories: Bread/Rolls

Ingredients

• 4 eggs
• 2 cups milk
• 2 cups flour--not sifted
• 1 teaspoon salt

Directions

1. Preheat oven to 450 degrees with rack in middle position. Spray a 12-cup muffin pan with nonstick cooking spray.

2. Do not use muffin liners. These do NOT cook like muffins. They are more like muffin tops, so using a paper liner only means you get a hollow bottom and paper stuck to your popover.

3. Whisk eggs by hand until they’re a light, uniform color, but not yet fluffy, about 1 min.

4. Add milk and whisk until incorporated.

5. Place flour in bowl and add salt on top.

6. Using a wooden spoon, stir until all the flour has been moistened and incorporated. You will still have lumps (like brownie batter), but that’s fine.

7. Transfer the batter to a container with a spout—like a measuring cup—and pour into muffin cups, filling almost to the top.

8. Bake for exactly 30 minutes. Don’t peak while cooking or they will fall.

9. After 30 min, remove to cool rack and pierce the top with a knife to release steam.

10. Serve with butter, jams, or cream cheese. These are good both warm and at room temp.

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