Popovers

Ingredients

0 of 7 out on the counter

• ¾ cup all-purpose flour
• ¾ cup whole-wheat flour
• 3 large eggs, at room temperature
• 1½ cups plus 1 tbsp milk, at room temperature
• ½ tsp table salt
• 2 tbsp unsalted butter, melted
• Butter or nonstick spray for the tin

All set! Everything is out. Time to bake.

Method

1. 1Heat the oven to 450 °F with a rack in the lower third. Grease a 12-cup muffin tin well, including the flat tops between the cups.
2. 2In a large jug, whisk the eggs, milk and salt until blended. Add both flours and whisk until smooth and a little frothy. Whisk in the melted butter.
3. 3Pour the batter into the cups, a little over halfway full.
4. 4Bake for 20 minutes. Do not open the oven door; the steam is what lifts them.
5. 5Turn the oven down to 350 °F and bake 12 to 15 minutes more, until deep brown and firm. If the sides still feel soft, give them 5 more minutes.
6. 6Poke a small hole in the side of each popover to let the steam out. Serve warm, as the side to a bowl of soup.