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LOCATION: Recipes >> Breads Quick >> Popovers 13

Print this Recipe    Popovers 13

LEMON POPOVERS WITH MAPLE LEMON BUTTER

1 cup all-purpose flour, sifted after measuring
1 1/2 cups milk
4 large eggs
1/8 teaspoon ground cloves
1/2 teaspoon salt
Grated rind (colored part only) of 2 large lemons, about 2 tablespoons
Maple lemon butter, for serving; recipe follows

Put rack in center of oven; heat oven to 400 degrees. Grease
6-section popover pan or large muffin pan with shortening or thin
coat of non-stick cooking spray. Heat pans 15 minutes.

Meanwhile, use mixer, food processor or blender to combine all
ingredients until smooth. Transfer mixture to 1-quart measure.

Carefully pour batter into hot popover pans, filling each section
about 7/8 full.

Bake 10 minutes (do not open oven door during baking). Decrease
temperature to 350 degrees. Bake until very dark and crisp, about
40 to 45 minutes longer. Serve hot with maple lemon butter.

Makes 6.


Maple lemon butter

1/4 cup (1/2 stick) unsalted butter or margarine, softened
1 tablespoon fresh lemon juice
3 tablespoons maple syrup
Grated rind (colored part only) of 1 large lemon, about 1 tablespoon
1 tablespoon confectioners' sugar

Combine ingredients in small food processor or blender or stir
vigorously with wooden spoon until smooth. Can be made several days
in advance and refrigerated or frozen as long as 2 months.

Makes about 2/3 cup.

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