popovers with a dish of jam


  • 2 tablespoons melted butter
  • 2 extra large eggs
  • 1¼ cup KIMBALL BROOK FARM Vermont milk
  • 1¼ cup BOB'S RED MILL organic unbleached white flour
  • 1 tablespoon BOB'S RED MILL wheat germ
  • scant ¼ teaspoon salt


Preheat oven to 425F. Melt butter. Grease 12 muffin cups with the butter. In mixing bowl, beat together the eggs and milk and add any remaining cooled butter. Add flour, wheat germ and salt. Blend with wire whisk. Using soup ladle, fill each muffin cup until half way full. Bake for about 25 minutes, or until the tops are browned. DO NOT open the oven door until the end. Serve with jam for breakfast or with soup for lunch or dinner.

Makes about 11 popovers.