Microwave Convection Cooking - www.MicrowaveConnect.com

Here is my favorite popover recipe. It is perfect for the flexible silicone bakery-sized muffin pan. The pan never needs greasing and they pop right out of the pan after baking. (I recently prepared them in glass custard cups because the pan was not available. I had forgotten how difficult they were to remove from the cups!) When developing the recipe, I tried the low-mix combination, but found they did not pop enough before the batter was cooked. After trying a couple temperatures with straight convection heat, I think these are near perfect. Enjoy for a small holiday dinner party or special meal. Since the "silicone" material does not require greasing, there is no problem with the popovers sticking in the pan. And, there is adequate space with this pan for good popping during baking. With the GE microwave-convection oven, they cook best on a low rack placed on the turntable so they can rotate during cooking. Otherwise, some will not pop. Trim the corners of the silicone pan, to easily rotate on the rack.

POPOVERS

1 tablespoon butter or margarine
1 cup milk
2 eggs
1 cup unsifted all-purpose flour
½ teaspoon salt
1. MICROWAVE (100%) butter in 4-cup glass measure 30 to 40 seconds or until melted. Preheat microwave-convection oven to 400º.

2. Measure milk into measuring cup. Add eggs; beat well with rotary beater or wire whisk. Add flour and salt. Beat with beater or whisk just until about smooth (do not overbeat or popovers will not pop). Pour batter into "silicone" muffin pan (with 6 muffin cups) set on low rack.

3.Convection-only bake on low rack at 400º for 30 to 35 minutes or until puffed and golden brown. Serve piping hot.

6 Popovers

TIPS With regular oven, bake as directed for 35 to 40 minutes.
Prepare batter ahead, but wait to bake so that popovers will be fresh from oven at serving time.
If not using the "silicone" muffin pan be sure to grease cups well.