TWD: BWJ Popovers

TWD: BWJ POPOVERS

Today my Army husband was taking off to play army in a land far away.  He was able to have the morning "off" to prepare for his voyage.  I didn't get to these earlier, so I decided to make them this morning.  I have always wanted to make popovers.  But they seemed so complex, finicky and difficult.  Not that I had ever looked at a recipe for them.  It was a bread, which meant leaving right?  Wrong.  Mine would never "popover" like they are supposed to,  right?  Wrong.

These are possibly the easiest "bread" I have ever made.  We had them for breakfast with raspberry jam, butter and honey and fresh strawberries.  I liked them with just butter.  Lots of it.  These little beauties are best eaten warm right out of the oven.  They have a light, flaky, delicate crust and are hollow on the inside with a custard like bread stuck to the crust.  We enjoyed them.

The ones in the popover tin came out much better than the muffin tin that it said you could use.  I would not use the muffin tin again.  The difference is clear, no?  And the bottoms of those cooked in the muffin tin were burnt.

I used my normal flour mix from my canister, which is a mix of all purpose, whole wheat white and oat.  I also did not cook the full time at 425.  I took off 3 or minutes because it was getting too brown.

Seriously though, these are sooooo easy!  Enjoy!  Thank you to Paula and Amy for hosting.  Clink on the link for the recipe!