This is a favorite in two different settings: served with homemade jam for breakfast OR served with roast beef and gravy for Sunday dinner--delicious either way!Pre-heat oven to 425 degrees. While oven is heating, prepare pans. I use a 6-serving popover pan AND a 6-serving metal muffin pan. Pour 1 tsp. vegetable oil in each popover serving. Pour 1/2 tsp. vegetable oil in each muffin tin. Put pans with oil in the oven and allow them to pre-heat with the oil for 10 min.
While pans are pre-heating with oil, mix the following in a blender:
1 cup flour
3/4 cup water
3/4 cup milk
4 large eggs
1/2 tsp. salt
When oil and pans have heated enough, batter should sizzle as it is being poured in to the containers.
Pour 1/3 cup mixture into each popover pan.
Pour 3-4 Tbl. mixture into each muffin pan.
Return pans to oven and bake about 25 minutes until they are golden brown and puffy. Don't remove from oven when they are only light brown, as they tend to fall easily.
