Popovers!

Hey, can you hear it?  Listen closely.  There it is again.  The world is going gaga over popovers!  First it was cupcakes, then French macaroons.  Now the buzz is popovers, and for good reason!  Fluffy, soft and oh so delectable, this egg and flour combo is so easy to make and tastes great with just about anything.  For added authenticity, you can use a special popover pan, which looks like a muffin tin but the cups are separated from each other.  Out of convenience, I use a standard muffin tin which works just as well.

I was first introduced to popovers while visiting Memphis, Tennessee.  A great local restaurant, Paulette’s, served piping hot popovers fresh from the oven to every table, accompanied by homemade strawberry butter.  Next to their escargot, the popovers were the best item on (or, really, off) the menu!  (Hmmm... Now that I’ve tackled popovers, maybe the next project for The Delectable Kitchen should be escargot.  Stay tuned.)

Yesterday morning, with its cold and snowy landscape looming outside the window, simply called for a hot comforting breakfast.  Popovers require just a handful of ingredients but the result is truly scrumptious.  They must be served immediately upon removal from the oven, or else they’ll collapse upon themselves like a dying star, becoming ever more dense.  (Finally, an apropos astrophysical reference in this blog!)  Serve with a variety of jellies and marmalades, or if you’re feeling especially indulgent, Nutella!

Popovers
1 cup all-purpose flour
2 eggs
1 Tbs butter, melted
1 cup milk
¼ tsp salt

Do not preheat the oven (sounds strange, but it makes a difference).  Grease and flour 10 muffin cups.  Since many muffin tins hold 6 or 12 muffins, make sure to put hot water in the empty cups to keep your tin from warping!

Place all of the ingredients in a large bowl.  Whisk until thoroughly incorporated, being careful to stop mixing as soon as the flour is no longer visible (overmixing can produce tough popovers).  Pour the batter into the 10 pre-greased and floured muffin cups.  Don’t forget to add water to the empty cups.  Place into a cold oven and bake at 450 degrees for 15 minutes.  Then reduce the temperature to 350 degrees and bake for an additional 30 minutes or until the popovers are lightly browned.  Remove from the oven and cut a slit into the top of each popover.  Serve immediately and enjoy!

Blueberry Muffins

Muffins make a perfect breakfast.  They’re easy to make, easy pack when you’re running out of the door, easy to eat with one hand and they freeze very well, to boot!  With the season of fresh berries upon us, why not throw some into your favorite muffin batter?  I used Paula Deen’s muffin recipe as a starting point, then threw in my own twist: almond milk instead of regular; less sugar to reduce the sweetness; and I omitted the sugary coating.  Substitute your favorite berry or mix several together for a berry explosion!  I’m sure you’ll agree that these muffins really hit the spot when you’re craving a fast homemade treat.

Blueberry Muffin
2 cups all-purpose flour
2 Tbs baking powder
½ cup minus 2 Tbs sugar
½ cup butter, melted
1 egg, beaten
¾ cup almond milk (or substitute your preferred milk)
1 ½ cups blueberries (or substitute your favorite berry)

Preheat the oven to 350 degrees.  Grease or line a 12 cup muffin tin.  In a large bowl, combine the dry ingredients (flour, baking powder and sugar).  In a small bowl, combine the melted butter, egg and milk.  Whisk until fully incorporated.  Pour the egg mixture into the dry ingredients and mix just until combined.  Gently fold the berries into the batter, being careful not to crush them as you go.

Fill each muffin tray about ¾ full.  Bake for 25 to 30 minutes or until gently browned.  Enjoy!

Chocolate Chip Walnut Zucchini Muffins

Muffins are the underdog in the world of baked goods.  Can one cute little cake serve as a savory breakfast, an tempting afternoon snack and a delectable dessert?  The mighty muffin is up to the challenge.  Case in point: these delicious Chocolate Chip Walnut Zucchini Muffins which satisfy not only your sweet tooth, but also put you on your way toward the five servings of vegetables we're all supposed to eat daily.  I made these for an office potluck and received rave reviews (I know you will, too).  Everyone was surprised that they contained zucchini!

These muffins make a hearty breakfast, thanks to the walnuts.  As a dessert, the chocolate adds just the right hint of sweetness; and who would have guessed that shredded zucchini is the secret for keeping these muffins moist?  For an even healthier twist, try substituting whole wheat flour for the white flour.  Just as delicious!  And remember, over mixing is the downfall of almost any baked good.  Keep the muffin light and airy by mixing the wet and dry ingredients just until combined. 

Chocolate Chip Walnut Zucchini Muffins

3 eggs
1 cup oil

1 3/4 cups sugar
2 cups shredded zucchini
2 tsp vanilla extract
3 cups all-purpose flour
2 1/2 tsp cinnamon
1 tsp baking soda

3/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts (or substitute your favorite nut)
1 cup chocolate chips (for sweeter muffins try milk chocolate chips)

Begin by assembling the dry ingredients in a small bowl (flour, cinnamon, baking soda, baking powder, salt, nuts and chocolate chips).  In a larger bowl whisk the eggs; then add the oil, sugar and vanilla and mix again. Now add the zucchini to the egg concoction until thoroughly combined.  Next, slowly and with minimal mixing, add the dry ingredients to the zucchini mixture.  Be careful not to over mix, which will lead to denser, tougher muffins -- so not delectable.

Portion the batter equally into 24 muffin cups and bake at 350 degrees for approximately 25 minutes, or until nicely browned and a toothpick inserted into a muffin comes out clean.