Yummy Popovers With Strawberry Butter

1. 1

   Be sure you have your eggs and milk out (for about 30 minutes) and that they are at room temperature.

2. 2

   Preheat oven to 415 degrees. Butter the muffin tin(s) with unsalted butter. Cut up the butter and set aside in a bowl.

3. 3

   Put the greased muffin tin in the oven.

4. 4

   Sift flour and salt into a large bowl. Whisk milk and oil in a separate bowl. Combine with a wooden spoon into the flour and salt; combine till smooth.

5. 5

   Stir in each egg, one at a time. After combined, stir for an additional 2 minutes.

6. 6

   Remove the tin from the oven and fill half full with batter. Return to the oven and bake for 25-30 minutes till golden brown. Turn out from the pan immediately or else they will get stuck.

7. 7

   If you are going to be making these in batches or letting them sit, poke them with a toothpick to let the steam out.

8. 8

   While the popovers are baking, mix the butter with the preserves. I usually let the butter get soft sitting on the oven or put it in the microwave for a few seconds. Put it in the fridge to keep it cold before putting it on the hot popovers.

9. 9

   You can also use a popover pan for this recipe and fill it about 2/3 full, but I don't own one of those.

* Per serving · 4 servings · Values may vary.

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