More overnight food: Popovers

 Popovers are so delicious!  Especially when they poof.   Here's the recipe that I've ended up with, adapted from Marion Cunningham.  I know that oil instead of butter is heresy, but the oil doesn't clump overnight.  And I slather them with butter when I eat them!

Popovers

From The Breakfast Book by Marion Cunningham

Yield: 10 popovers


2 eggs

1 cup milk

1 tablespoon corn oil (or butter)

1C cup all-purpose flour

1/4 teaspoon salt



Oil or butter popover pans or muffin tins, then flour the sides.


Mix everything together well. Fill the tins half-way with batter then place the pans in the cold oven. Turn the heat to 450 degrees and bake for 15 minutes until they're the height you want. Then reduce the heat to 350 and bake for another 15-20 minutes to set them. Remove from the pan and serve piping hot with lots of butter and jam.

Overnight option:

Mix everything except the eggs. Let sit overnight still in your mixer bowl, on your counter. It will be fine. Add the eggs in the morning. Butter and flour your popover cups. Bake as above.