This recipe is a small scale version of the one I created for Yosemite’s Curry Village Buffet. I love these eggy, buttery, crispy little bread muffins. They’re super easy to make and so wonderful right out of the oven. They’re kind of like classic Yorkshire pudding, but without the pan drippings. Next time you want to make bread to accompany a meal, but don’t have much time, make these delightful little things.
Popovers
2 eggs
3/4 c milk
1/4 c water
1 T unsalted butter, melted
3/4 c + 2 T all purpose flour
1/2 t salt
Preheat oven to 400 degrees F. Whisk together eggs, milk, and water until foamy. Add butter and whisk to combine. Then add the flour and salt and whisk until just combined. It should be a bit lumpy and that’s okay.
Grease a muffin pan really well with butter or oil and then scoop batter into the cups until they are a little more than half full (they rise a lot). Bake 30 -40 minutes until golden brown and crusty on top.
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