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POPOVERS
One of the chief differences between popovers & other quick breads is that they are leavened by steam - no baking powder, no soda.
POPOVERS
1 C. of sifted all-purpose flour
3/4 tsp. of salt
2 eggs, well beaten
1 C. of milk
1 T. of pure veggie oil
Heat oven to 425. Grease nine 6-oz. custard cups or 9 cups of popover pan. Sift flour & salt into a mixing bowl. Combine eggs, milk, & oil. Add to flour; beat w/rotary beater until well blended. Fill prepared pans half full. Bake 40-45 min. or until golden brown. Remove from pans. Serve immediately.
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