I am not a big single use kitchen tool owner. I’d rather things take 30 seconds longer than have to store an extra bulky item. Don’t even get me started on avocado knives. I am here to tell you you don’t need a popover pan to make delicious popovers. Do they come out a little taller with a traditional popover pan? Yes. Will owning a popover pan add value to my life and make my children notice how light and fluffy the popovers are? Nope. Another note is that a popover pan only usually holds 6 popovers. A muffin tin holds double that, even if they are a bit smaller. In my house, it’s usually a better bet to have more of something, especially roll-like items. Note for those of you who live in a house where popovers are a more traditional food. Popover pans are great if you are using them! I don’t make popovers enough for one to deserve storage space in my house, but I have used one and they do make a difference.

If you haven’t tried a popover. They are a delightful, enriched dough roll that is amazing right out of the oven. When my kids and I made them last week, we ate all 6 from the traditional popover pan before they even cooled off. Our favorite is with butter and a nice jam. We realized we didn’t leave any for dinner and had to make another batch in the muffin tin. The best part is the batter whizzes up in the blender, and it couldn’t be easier. Verdict is that we loved the muffin tin ones just as much. Popovers get their name because they have no leavening, and yet the steam causes them to “pop” up over the pan in a beautiful blooming in the oven. The eggs in the dough (this is what makes it “enriched”) help structure the roll and hold it’s beautiful shape.

Muffin Tin Popovers

Ingredients

3 Tablespoons butter (1 of these is to grease the pan)

1 cup milk

2 eggs

1 cup flour

1 teaspoon salt

Instructions

1. Melt butter. Use 1 Tablespoon to brush the inside of your muffin tin cups.
2. Preheat your oven to 400 degrees. Warm your muffin tin in your preheating oven for 3 minutes.
3. Add the other 2 melted Tablespoons of butter to your blender.
4. Warm you milk in the microwave for 30 seconds.
5. Warm your eggs by placing in a bowl of hot water from your sink for 5 minutes.
6. Add your milk, eggs, flour, and salt to your blender and blend until smooth.
7. Carefully remove your muffin tin from the oven and add your batter to each muffin well. Put it back into the oven and bake for 15-20 minutes or until popped up and golden brown.
8. Serve warm with butter, jam, soup, or anything you like to dip bread in.