Serious bread baking is done during cooler temperatures, when a warm kitchen from using the oven is a welcome treat.
Spring baking tends to be a lighter affair, when both the baked goods and the kitchen don't get too heated up.
Food & Wine magazine's Grace Parisi loves popovers, but baking them can be tricky: They don't always rise as they should. For these foolproof ones, Grace added a bit of baking powder to the batter and chose to use a regular muffin tin. Avoid a nonstick tin, as the batter must creep up the sides as it bakes and these kinds of pans add too much slickness to help that along.
3 large eggs, at room temperature
1 tablespoon sugar
1 teaspoon finely grated orange zest
1 1/4 cups milk
4 tablespoons unsalted butter, melted
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 425 degrees. In a large bowl, whisk the eggs with the sugar and orange zest.
Whisk in the milk and 3 tablespoons of the melted butter.
In another bowl, whisk the flour with the baking powder and salt.
Whisk the wet ingredients into the dry ingredients until only small lumps remain.
Brush the cups of a muffin tin with the remaining 1 tablespoon of melted butter and heat the muffin tin in the oven for 5 minutes; the butter will turn a nutty brown.
Carefully fill the muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve them right away. Makes 12 popover.
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