Breads Quick: Popovers 13 by Recipe Cottage

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	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.