Easy Popovers

Because popovers don't have to be complicated.

Adapted from Mount Desert Island Cookbook, La Cadie Restaurant | 1989

Preheat over to 400°F. Grease a 6-cup popover tin or a 12-cup muffin tin (either will work).

Ingredients
2 Tbsp melted butter
3 large eggs
1 C milk
1 C all-purpose flour
1 Tsp salt
Butter and/or jam for topping

Instructions
In a large bowl, whisk butter and eggs together until frothy. Add milk and whisk in well.

Sift in flour and salt, then whisk all ingredients together until a creamy batter is formed.

Transfer batter into a 2-cup (or larger) liquid measuring up. Pour into individual muffin cups until filled about halfway; a little higher is fine if there's extra batter.

Place in middle rack of oven and bake 40-45 minutes. They will be fully popped, and firm and hard to the touch when done.

Serve hot. Break open and spread with butter and jam.

Tip: Place in ceramic bowl and cover with kitchen cloth to keep warm at the table.

Note: There's leeway in cooking time with this recipe. If you take them out too early (30-35 minutes), they will sink, but be egg-y and tasty inside. If you cook too long (50-60 minutes), they will be less soft inside, but tasty with the right toppings.

Go-To Banana Mini Muffins

Adapted from Betty Crocker's Cookbook - New and Revised | Golden Press, NY, 1986

Preheat oven to 350°F. Grease two 24-cup mini muffin trays (silicone and standard both work)


Ingredients
1/3 C softened butter
2/3 C white sugar
2 eggs
4 ripe bananas, mashed
1/3 C water or juice (blueberry, orange, whatever you have)


1 2/3 C flour (e.g. half all purpose, half quinoa flakes)
1 Tsp baking soda
1/2 Tsp salt
1/4 Tsp baking powder
1/2 C coconut, dried & unsweetened (optional)

Instructions
With solid spoon or whisk, whip butter and sugar, then include egg, bananas and water/juice.

Sift in flour, soda, salt, powder, and then add coconut. Mix all together until moist.

Teaspoon batter into muffin cups, and place in middle oven rack. Bake for 12-16 minutes, until tops bounce back to the touch.

Cool on rack 10-15 minutes. Keep at room temperature for 2-3 days, in fridge for a week, or freeze.