Yummy Popovers with Strawberry Butter

Be sure you have your eggs and milk out (for about 30 minutes) and that they are at room temperature.

Preheat oven to 415 degrees. Butter the muffin tin(s) with unsalted butter. Cut up the butter and set aside in a bowl.

Put the greased muffin tin in the oven.

Sift flour and salt into a large bowl. Whisk milk and oil in a separate bowl. Combine with a wooden spoon into the flour and salt; combine till smooth.

Stir in each egg, one at a time. After combined, stir for an additional 2 minutes.

Remove the tin from the oven and fill half full with batter. Return to the oven and bake for 25-30 minutes till golden brown. Turn out from the pan immediately or else they will get stuck.

If you are going to be making these in batches or letting them sit, poke them with a toothpick to let the steam out.

While the popovers are baking, mix the butter with the preserves. I usually let the butter get soft sitting on the oven or put it in the microwave for a few seconds. Put it in the fridge to keep it cold before putting it on the hot popovers.

You can also use a popover pan for this recipe and fill it about 2/3 full, but I don’t own one of those.