Popovers

Based on a recipe from the 1975 edition of the Joy of Cooking and a recipe from King Arthur flour.

Makes 12 popovers.

• ¾ c milk
• ¾ c warm water
• 2 tbsp melted butter
• 1 ½ c flour
• ¼ tsp salt
• 3 eggs

Thoroughly butter a muffin tin.

Combine all the ingredients in a blender or a mixer with a whisk attachment. Allow the batter to rest for at least 15 minutes. Preheat the oven to 450°F while you're waiting.

Pour into the muffin tin, filling each cup ¾ full. Fillings, such as grated cheese, should be added after filling the cups halfway. Bake for 20 minutes. Reduce the heat to 350°F and bake for another 10 minutes. Don't peek until right near the end or they'll fall. Serve with butter and jam.

Keep them warm in a towel.

Note the eggy texture.

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