These popovers are DIVINE! Add a little raspberry butter and they are OUTOFTHISWORLD!
1 cup all-purpose flour (do not use any other kind!)
1 cup milk (not skim)
1/2 tsp salt
Heat oven to 450. Grease a 6-cup popover pan (could use muffin tin, but really keep a close eye on the cooking process). Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth. DO NOT OVER BEAT! Fill cups with one-half full. Bake 20 minutes. Decrease oven temp to 350. Bake 20 minutes longer or until deep golden brown. Immediately remove from cups and serve hot.
*If you are making these and freezing them be sure to poke a hole in the top of the popover to let out the steam. Make sure they are COMPLETELY cooled before freezing in a ziplock storage bag.
1/2 cup butter, softened
1/2 cup raspberries, crushed
1 tbsp sugar
1/4 cup raspberry jam
Beat all ingredients together and spread over popovers or other bread of your choice.