Raspberry Popovers

By MJH

Ingredients

• 2 large eggs
• 1 cup (237 ml, 8 fl oz) whole milk
• 2 tablespoons (28 grams) unsalted butter
• 1 cup (125 grams) all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• Zest of 1 lemon
• Handful of fresh raspberries

Details

Adapted from yummly.com

Preparation

Step 1

Preheat oven to 375 degrees.

Using a microwave or stovetop, melt the butter.
Coat the popover pan generously with melted butter.
Place pan in the oven to heat it up while the oven finishes preheating.

In a large bowl, whisk together eggs and milk.

Using a separate bowl combine the dry ingredients: flour, sugar, salt, and lemon zest.
Add these the egg mixture and stir until just combined.
It's okay if it's a little lumpy.

Pour the batter into the prepared pan, filling each cup to about 2/3 full.
Scatter a few raspberries over the tops of each cup or mash the raspberries and fold a spoonful into the mixture of each cup.

Bake until puffed and golden, about 35-45 minutes.
Sprinkle with powdered sugar and serve immediately, popovers will deflate slightly as they cool.

Cook's Note:
A muffin pan will work if a popover pan is not available.