Before you click away because you've either a. never heard of popovers or b. don't have a popover pan, hear me out! For those of you who don't know what popovers are, they're essentially an airy roll made from an eggy batter. Usually when I make these, I use a more traditional recipe that is a snap to throw together and produces the lightest little breads that are the perfect accompaniment to just about any meal.
Like popovers but don't have a pan? No worries, you can still make these! Popover recipes also work in regular muffin tins. They may not be as "popped" as they would be in the special pan, but the muffin tin will still give you get you the taste you're going for.
Apple Walnut Salad with Cranberry Vinaigrette (one of my favorite homemade dressings)
Two Years Ago: Tuna Chickpea Salad with Pesto
from Kirbie's Cravings
-2 large eggs
-1 cup fat free milk
-1 tbsp butter, melted
-1 cup flour
-1/4 tsp salt
-1/4 cup pumpkin puree
-1/2 tsp pumpkin pie spice
1. Preheat oven to 375F. Spray a popover pan (a muffin pan will also work, they just won't "pop" as much!) with cooking spray and set aside.
2. Whisk together the eggs, milk, and pumpkin puree in a large bowl. Stir in the melted butter. Add the flour, salt, and pumpkin pie spice, mixing to combine but leaving it still a little lumpy.
3. Divide the batter among the prepared pans, filling each mold 1/2 to 2/3 full.
4. Bake for 45 minutes. Do not open the oven until ready to remove.