Popovers “pop” without any leavening in the batter because it contains lots of gluten and liquid. When the popovers are placed in the hot oven, the batter almost explodes with steam, and the gluten keeps the shell together.
YIELDS 24 popovers
- 2 eggs
- ⅔ cup milk
- ⅔ cup flour
- 1 tablespoon oil
- ¼ teaspoon salt
Preheat oven to 425°F. Spray mini muffin pans with baking spray and set aside.
Combine all ingredients in medium bowl and beat well with wire whisk until batter is blended and smooth. Pour 1 tablespoon of batter into each prepared muffin cup.
Bake for 15 to 22 minutes or until popovers are deep golden brown and are puffed. Serve immediately.