This is an excellent base recipe Debbie! To those complaining about blandness, it's up to you to add whatever spice compliments whatever you are using them for/serving them with:
-if for fruit or to serve with jam or honey, add 1/4 tsp. nutmeg & cinnamon...try adding 1/2 tsp. vanilla to batter prior to baking. Pinch of dried lemon or orange peel perhaps?
-if for chicken or pork add 1/4 tsp. rubbed sage or ground rosemary & 1/4garlic powder. ( I use 1/2 tsp. but we LOVE garlic).
-roast beef with gravy, add 1/4 tsp. garlic powder, sub 1/2 tsp. powdered beef bullion mix for the salt, a generous shake of coarse ground fresh pepper & a couple dashes Worcestershire or Tabasco if you want a bit of a punch. I always use Canola oil to grease the inside of the muffin tins and melt an additional dab (about 1/2 tsp.) of butter in each cup in the oven before pouring the batter in. A preheated pan will increase the loft of the popovers. By using the oil rub first it will lessen the chances of the butter burning if you happen to leave it a minute too long. Make sure you pierce the sides with the point of a sharp knife as soon as possible upon removing them from the oven to minimize falling.
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This is an excellent base recipe Debbie! To those complaining about blandness, it's up to you...