Popovers are magical. Golden-crisp outside, airy and delicately egg-y inside, these savory treats soar into towers from a thin, leavener-free batter. They also have the power to lure groggy teenagers out of bed on a Monday morning. Amazing!
I used to think I couldn’t make worthy popovers without a special popover pan. (Many recipes say it’s OK to make them in muffin tins, but to expect a lower rise and denser texture.) So I bought the pan. It did make beautiful, lofty popovers, but I always struggled to get them out of the pan – no matter how much butter I used to grease the cups. Plus, I’m not a fan of single-use kitchen tools that clog drawers and cupboards. Thus began my quest for a simple popover recipe that would produce beautiful results in a regular ol’ muffin tin – and le voilà!
Subee's Kitchen 