Ingredients

• 2 cup whole milk heated to 110F
• 3 large eggs
• 3 tablespoons unsalted butter, melted
• 2 cups bread flour
• 1 teaspoon salt
• 1 teaspoon sugar
• Shortening to grease the pan

Directions

1. Grease a muffin pan with vegetable shortening. Whisk the eggs in a medium bowl until light and foamy. Slowly whisk in the milk and melted butter until incorporated.

2. Combine the flour, salt, and sugar in a large bowl. Whisk three quarters of the milk mixture into the flour mixture until no lumps remain. Whisk in the remaining milk mixture.

3. Place the muffin pan in the oven for 2 minutes to warm. Whisk the batter to recombine then pour into the prepared muffin pan, dividing evenly between the cups.

4. Turn them onto a wire rack and pierce the bottoms with a knife to allow the steam to escape.

Talk To Us!

Popovers are great for breakfast or teatime, but they can also be eaten during lunch or dinner, swapping meat where there would have been jams and jellies. Also, as Easter Sunday is coming up, it would be great to make these for some quality bonding time with the family and would be a great and delicious addition to your Easter brunch.

Did you try this recipe yet? Tell us about it! We want to hear about your comments and suggestions on how to make these Potent Little Pop Overs even more better. What do you add in your's or do they even get to the dinner table before someone eats them? Tell Us About It in the comments below.

To Read More about Potent Pop Overs and what special ingrediant to add in yours please visit: 12tomatoes

Photo Source: normanack