I’ve been watching Martha Cooks on Netflix, and in one of the early episodes, Martha made popovers. They looked so simple and delicious, especially eaten fresh and warm from the oven, and immediately took me back to the popovers I tried years ago at Popover Cafe on the Upper West Side.
Prep is decidedly simple - eggs, milk, flour and spices. I also love that the recipe has no baking powder and no added sugar. The idea is to tear into them while they’re still warm and add your favorite jam or preserves. Try my Berry Chia Jam from the recipe index, or, for a decidedly fall twist, fig jam is absolutely delicious.
Of course, I had to add warm, sweet fall spices - cinnamon, nutmeg, vanilla and cloves. Fringe benefit: your entire kitchen (or, in my case, apartment) will smell like fall.
It took me a few tries to scale the recipe down and adapt it for a regular muffin pan, while still getting that deeply golden finish. Third time was the charm. And, rather fittingly, that third batch came out of the oven on the morning we went to pick up our...brand new...puppy! So we packed up a few warm popover muffins and enjoyed them on the way.
I hope you enjoy them just as much, preferably warm from the oven with a generous spoonful of jam!
P.S. A little treat for my cookbook readers: the Kindle edition of The Vegetarian Reset is currently just $0.99 in the U.S. If you’ve been wanting a copy, now’s a pretty good time to grab one.
Fall-Spiced Popover Muffins
Makes 12
