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1
Preheat oven to 425*F.
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2
Preheat a 12-cup muffin tin for 5 minutes.
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3
This is a very important step for popovers.
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4
A warm muffin tin helps to facilitate the rising of the batter.
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5
Let the tin stay in the oven until you are ready to pour the batter.
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6
In a blender, add eggs and milk and pulse just until blended.
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7
Then add the tapioca flour, rice flour and salt and pulse until combined.
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8
Remove your baking tin (remember, it will be hot.)
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9
Lightly grease with cooking spray.
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10
Pour in the batter, filling each muffin cup 3/4 full.
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11
Fill any empty muffin cups with water to ensure even baking.
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12
Bake 25 minutes, or until popovers are puffed high and are a rich, golden brown.
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13
For puffiest popovers, avoid opening the oven door before 25 minutes.
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14
Serve immediately.
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15
GARLIC & HERB POPOVERS: Mix in after salt: 2 tablespoons fresh herbs (such as rosemary, basil, thyme, sage or a combination), stemmed and chopped fine, and 1 clove minced garlic.
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16
PARMESAN CHEESE POPOVERS: Mix in after salt: 1/4 cup finely grated Parmesan cheese and 1 tablespoon finely chopped Italian parsley.
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17
YORKSHIRE PUDDING POPOVERS: Add 1 tablespoon of meat dripping to bottom of muffin cups.
