No Beat Popovers Recipes

Steps:

• Beat eggs slightly, add remaining ingredients, blend but don't worry about lumps.
• Refrigerate 1/2 hour.
• Grease generously 8 muffin cups.
• Fill each 3/4 full.
• Place pan in a cold oven.
• Turn temperature to 450°F Bake for 30 minutes.
• Don't open oven while their cooking or they fall.

Steps:

• Preheat the oven to 450 degrees F.
• Place a popover or large muffin pan in the preheated oven for 10 minutes. In a mixing bowl, beat the eggs until they are foamy. Whisk in the milk. Add the flour, salt and pepper and beat just until the batter is smooth.
• Pour the beef drippings in the cups of the hot pan, then pour in the batter filling the cups halfway and bake until the popovers are puffy and golden brown, about 30 minutes. Serve immediately.

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
• Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
• Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
• Place the popovers on a platter and drizzle with maple syrup.

Steps:

• Preheat the oven to 450 degrees F. Grease a nonstick, standard 12 muffin tin and place in the oven to heat while you prepare the batter.
• In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk, and melted butter until blended. Pour the wet ingredients into the dry and use a whisk to mix them together. Fill each hole in the muffin tin between 2/3 and 3/4 full. Bake for 10 to 12 minutes and then reduce the oven temperature to 350 degrees F. Bake until they develop a nice brown color, an additional 15 minutes; they should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don't give in to temptation!
• Remove the tin from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.

Steps:

• Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
• In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
• Fill the popover cups two-thirds to three-quarters full.
• Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
• Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
• Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
• Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.

Steps:

• Melt margarine in microwave medium bowl.
• Add eggs.
• Add milk. Whisk all together.
• Add flour, salt, lemon juice and sugar or Splenda.
• Gently stir with a spoon until mixed. There will be small lumps.
• Spray each muffin cup with Pam.
• Fill each muffin cup 1/2 to 3/4 full.
• Put in oven.
• Turn on oven to 450°F.
• Note: If you use Splenda individual packets you will have 8 to 10, if you use powdered sugar you will have more batter, 12 or more.
• Bake for 30 to 35 minutes. The popovers should be between light brown and dark brown. Will be soft and fluffy inside, with a nice small & large holes to add lemon sugar butter inside.
• Note: If you use Splenda packets you will have less batter, 8 to 10. If you use powdered sugar you will have more batter, 12 or more.

Steps:

• Break eggs in a bowl.
• Add milk, flour and salt.
• Mix well with a spoon, disregarding lumps.
• Fill greased popover pans or muffin tins ¾ full.
• Put into oven.
• Set control to 450 and turn on heat.
• Bake 30 minutes.

Steps:

• Mix all ingredients in large bowl.
• Half fill greased muffin tins w/ mixture.
• Put in cold oven and set temp to 450 degrees F.
• Bake 15 minutes.
• Reduce heat to 350 degrees F.
• Bake for another 15-20 minutes.
• Test one: make sure it is crispy outside and moist inside.

Steps:

• Whisk together the butter, milk, flour & salt until smooth.
• Whisk in the beaten eggs, a bit at a time, until incorporated.
• Do no over-beat the batter; it should have the consistency of heavy cream.
• Fill a 12 count muffin tin that has been sprayed generously with nonstick spray.
• Bake 15 minutes at 450°.
• Without opening the oven, lower the heat to 350°, and bake 15-20 minutes longer.
• Best served hot, but still good the next day!

Steps:

• Heat oven to 425 degrees F. Brush 12 popover cups with 1 tablespoon melted butter. Place pan in oven 5 minutes.
• Combine remaining 3 tablespoons butter, flour, milk, eggs, chives, dill and salt in bowl; mix well. Pour batter into preheated popover cups, filling about half full. Bake 25 minutes. (Do not open oven door during baking.)
• Remove from oven; poke top of each popover with sharp knife to release steam. Serve warm with Butter with Canola Oil, if desired.