Stonewall kitchen, traditional popover mix

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Stonewall Kitchen Traditional Popover MixMalted Wheat Flour, Non-Fat Milk, Sea Salt.Stonewall Kitchen Traditional Popover Mix. Breakfast. Quality. Cafe baking. Classic baking made simple. Directions Cooking instructions:From your pantry you will need. 2 cups water at room temperature. 4 large eggs at room temperature. 2 Tbsp. unsalted butter, melted, plus additional melted butter for brushing popover pan (approximately 2 tbsp) . Directions: preheat oven and muffin tin or popover pan to 450 degrees F. Empty mix into bowl. In a separate bowl, lightly whisk together water, eggs and 2 Tbsp. melted butter. Add to dry ingredients and whisk until blended. Batter will be lumpy. Remove pan from oven and quickly brush cups with additional melted butter (be sure to coat the rims of each cup). Fill cups 3/4 full and bake for 20 minutes. Do not open oven door while baking. Reduce heat to 350 degrees F and continue baking 15-20 minutes until golden brown. Serve warm. Note: Popovers can be frozen in an airtight container and warmed in 325 degrees F oven for 5-10 minutes. This mix yields 22 mini popovers. Follow the same preparation instructions as above using a petite popover pan; but when baking, just bake for only 10 minutes at 450 degrees F before turning the oven temperature down for the final baking time. Makes 12 popovers or makes 22 petite popovers. Warnings Contains: Wheat, milk.

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