I don’t know where I come up with these things. I’m just driving along one day and the word “popovers” suddenly pops into my head (pardon the pun). I have never had a popover before. I certainly have never made one, yet suddenly they’re on my mind. Perhaps it’s my subconscious trying to tell me something.
Eat more carbs.
Or something like that. Having such a wacky and active imagination, definitely keeps life interesting if nothing else.
If the universe is trying to tell me to have popovers, then I’m going to make some popovers. If you’re unfamiliar with a popover (“What the hell is this?” The Hubs asked) think of them like puffy muffins.
Puffy muffins. Puffy muffins. Puffy muffins……try saying that ten times fast.
They’re light and airy, and puff up really high over the top of the muffin pan. You can make them sweet or savory, but I went for savory after all the donuts, cookie butter and cakes that have been happening in my life lately.
I’m not sure that it’s normal to slice them in half and stuff them with sandwich fillings, but that’s what we did, and called it dinner. Pretty darn tasty if you ask me.
This has been another episode of trying something new. Brought to you by Betsylife.
- 3 eggs
- 1¼ cup milk
- 1¼ cup flour
- pinch of salt
- ½ cup cheddar cheese
- 1 cup finely chopped spinach
- ¼ cup chopped scallions
- Preheat oven to 400 degrees.
- Thoroughly grease a muffin pan. Set aside
- In a large bowl whisk together eggs and milk. Whisk in flour and salt until combined completely. Fold in cheese, spinach and scallions.
- Pour batter into prepared muffin pan. Fill each muffin cup completely.
- Bake on a baking sheet (to catch any drips) for 50 minutes, rotating the pan once in the oven, until popovers are puffed up and golden brown. Take care not to open the oven except for the one time to turn the pan.
- Allow to cool in the pan for one minute, then loosen with a knife and remove from pan.