Saturday, February 4, 2017
Breakfast Popovers with Raspberry Butter
1 cup all purpose flour, spooned not packed
1 cup milk
1 Tablespoon salt
2 room temperature eggs
1/4 cup melted butter
Ingredients for Raspberry Butter:
2 sticks of butter, softened
1/2 cup raspberry jam or preserves
1/4 cup powdered sugar
Preheat oven to 450F
In a mixing bowl combine the flour and salt stir in the room temperature eggs and milk until blended. Don't over blend.
Melt 1/4th cup butter.
When oven done preheating place muffin pan in oven for two minutes. Then add 1 Tablespoon butter before adding flour mixture. Fill 1/2 way. If you are using a large muffin pan there will be enough to fill all six spaces. Bake for 10 minutes, then reduce heat to 375F for 20 minutes. Don't open the oven door as this could prevent the popovers from rising.
While the popovers are cooking prepare the raspberry butter. Soften a stick of butter the blend it with 1/2 cup raspberry jam or preserves and 1/4 cup powdered sugar. Refrigerate until you need it. If the butter melted more than just softened (like mine did) keep it refrigerated, it will harden in time. Oops just realized I should of had 2 sticks of butter.
When popovers are done serve warm and drizzle with the raspberry butter.