1 c. all purpose flour
1/4 tsp. salt
2 tsp. sugar
1 c. milk, room temperature
2 eggs, room temperature
1 tbsp. vegetable oil

Generously butter 8 (5-6 oz.) custard cups, 10 muffin cups or 12 popover cups. Place custard cups on a heavy baking sheet. Place muffin cups, popover cups or baking sheet with custard cups on center rack of oven. Preheat oven to 450 degrees.

Combine all ingredients in a blender, food processor or small bowl of electric mixer. Blend until batter is smooth, scraping sides of container as necessary. Remove hot baking cups from oven; spoon in batter until 2/3 full. Immediately return filled cups to oven. Bake 20 minutes. Reduce heat to 350 degrees. Bake 20 to 25 minutes longer or until browned. Run a knife around edge of baking cups to loosen popovers. Remove from cups. Serve hot. Makes 8 to 12 popovers.

NOTE: After batter is prepared, it can be stored at room temperature 2 to 3 hours before baking. Keep oven door closed during first 30 minutes of baking. A draft will collapse popovers. Popovers have a moist interior. For a drier popover, remove baked popovers from the oven. Prick in several places with tip of a knife. Return to turned off oven. With door ajar, let stand 5 to 10 minutes.

VARIATIONS:

PARMESAN POPOVERS: Add 1/2 cup (1 1/2 oz.) grated Parmesan cheese or 3/4 cup (3 oz.) shredded cheddar cheese. Add 1/4 teaspoon pepper.

WHEATY POPOVERS: Substitute 1/2 cup whole wheat flour for 1/2 up all purpose flour. Substitute 1 tablespoon brown sugar for 2 teaspoons granulated sugar. Add 2 tablespoons wheat germ.

MAPLE-PECAN POPOVERS: Substitute 1/4 cup pure maple syrup for 1/4 cup milk. Add 1 teaspoon ground cinnamon and 3 tablespoons minced pecans.

SUNSHINE POPOVERS: Substitute 1/2 cup orange juice for 1/2 cup milk. Add 1/4 teaspoon ground nutmeg and 1 tablespoon freshly grated orange peel.