Popovers

1 cup whole milk

2 large eggs (or small eggs to measure cup)

1 cup all-purpose flour

teaspoon salt

1 tablespoon melted butter

Hot oven method: Heat oven to 475 degrees. Place heavy duty baking sheet in oven to heat. Set aside 6-count large size muffin tin. Do not grease or use paper liners.

Once oven reaches temperature, place muffin tin on baking sheet in oven to heat for 5 minutes.

For the batter: In 4-cup glass measure or medium bowl, whisk milk and eggs until completely combined and mixture is smooth.

In medium bowl, stir flour and salt. Add milk/egg mixture and quickly whisk just until combined. Gently scrape bowl to incorporate all dry ingredients. Batter will appear slightly lumpy.

Carefully remove hot muffin tin from oven. Quickly brush bottom and sides of each cup with melted butter. Fill each cup half full with batter. Quickly place muffin tin on hot baking sheet in oven. Reduce oven temperature to 450 degrees and bake for 20 minutes. Do not open oven door. Reduce temperature to 375 and bake 15 to 18 minutes until golden brown and puffy. Remove from oven and, using a fork, gently pierce each popover to remove from hot tin. Serve hot or cool on rack 30 minutes before storing.

Cold oven method: Do not heat oven. Brush muffin tins with melted butter. Place in freezer while preparing batter as listed above. Remove muffin tin from freezer and fill half full with batter. Place in oven and then heat oven to 450 degrees. Bake popovers for 30 to 35 minutes, until puffed and light golden brown. Do not open oven door to check for doneness until after 25 minutes. Using fork, gently pierce each popover to remove from hot tin. Serve hot or cool on rack 30 minutes before storing.

Baker's hint: For savory flavor, substitute 1 teaspoon onion or garlic salt for the plain salt and add 1 teaspoon favorite dried herbs.

Serves six.

@Recipe nutrition:Nutrition values per serving: 126 calories, 3 g fat (1 g saturated), 18 g carbohydrates, 1 g fiber, 6 g protein, 77 mg cholesterol, 219 mg sodium.