When baby was four months old I was really itching to start baking again, but I needed things that required very little time/effort and preferably had lots of reward. Turning to my trusty Moosewood Cookbook (affiliate link), I paged through until I saw a super easy recipe that included the word “or” in the ingredient list. I don’t think I’ve said enough how much I love this cookbook- the recipes are so good and so forgiving and I actually follow them. I love that this recipe says “2 or 3 or 4 eggs.” And despite my love of excess amounts of butter (see super easy french toast souffle), Moosewood in general uses little butter to great effect.
So these are popovers, which I hadn’t had before but I guess are a thing. A DELICIOUS thing! First, butter some muffin tins- I have these little ceramic ramekins and I microwaved two tablespoons for thirty seconds and stirred it up. Also, we have pastry brushes now (thanks, Crate and Barrel wedding gift cards!)
Butter, flour, eggs, milk, salt. That’s it for these crisp-on-the-outside, custardy-on-the-inside soft rolls. And it’s just one bowl.
After whisking up the eggs, add the flour and salt and beat that. Then pour into your buttered muffin tins.
That’s it! Half an hour from start to finish, even faster than lime pie! These are so good fresh and hot with nothing, or with a bit of jam or butter on them. After they come out, poke the top sides with a fork so the steam can escape.
2 TB melted butter
4 eggs (moosewood says 2 or 3 but I love eggs)
1 1/4 c milk
1 1/4 c flour
1/2 tsp salt
Preheat the oven to 375, and grease a muffin tin with the melted butter. Whisk the eggs with the milk until mixed, then add the flour and salt and whisk together. Pour into the muffin tins and bake for 35 minutes until the top looks dry. Prick with a fork and eat!