For 6 made in popover or jumbo muffin pan or 12 in regular cupcake pan
1.25 c (6.75 oz) bread flour
3/4 t table salt
1.5 c milk, heated to 110-120F (recipe specified 2%... I only had whole and it worked fine)
3 large eggs
salted butter
For 2 made in popover pan or 4 in regular cupcake pan (Sunday breakfast!)
50 g bread flour
1/4 t table salt
1/2 c milk, heated to 110-120F
1 large egg
salted butter
Put rack in middle of oven and preheat to 400F.
Lightly spray cups of popover/cupcake pan with vegetable oil spray. Using paper towel, wipe out cups, leaving thin film of oil on bottoms & sides.
Whisk salt and flour in measuring cup or bowl large enough to hold everything (the measuring cup is nice because of the spout). Add milk & eggs and whisk until mostly smooth (some small lumps are ok). Distribute evenly among prepared cups. Bake until popovers are lofty and deep golden brown all over. Cook's Illustrated said 40-45 minutes. Regular muffin tin (1st time): My oven seems to run a bit hot) and I took them out at 30 minutes... so keep an eye on yours until you know. Jumbo muffin tin (Jan 2025): Set oven to 400F. Turned down to 385 F when pan went in oven. Baked about 32 minutes. Next time, try turning heat back to 400F last 5-10 minutes.
Serve hot with butter (jam is nice too at breakfast).
Recipe says you can store them in ziplock at toom temperature for up to 2 days and reheat in 300F oven for 5 minutes.
