Breakfasts and brunches call for homemade muffins or popovers. Martha makes her blueberry muffins two ways, flavored with a little spice or finished with a crumb topping. She then demonstrates how to make airy popovers, equally suited to serving with fresh blueberry preserves or savory creamed spinach.
Watch a Preview
Breakfasts and brunches call for homemade muffins or popovers.
Watch This Week’s Baking Tip
Martha shows how to make your own buttermilk by adding vinegar to whole milk.
This Week’s Recipe
Giant Cheese Popovers
This recipe for giant cheese popovers is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."
- 4 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons coarse salt
- 4 cups milk
- 8 large eggs
- Nonstick cooking spray
- 10 ounces freshly grated Gruyere cheese
- Place a popover pan with 12 cups in the oven and preheat to 350 degrees.
- Sift together flour and salt onto a piece of parchment paper; set aside.
- In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.
- Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese.
- Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.
- Invert pan and remove popovers. Serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.
Tips/TechniquesThis giant cheese popovers recipe appears in the "Biscuits and Scones" episode of Martha Bakes.
Additional recipes and video clips from the episode are available on MarthaStewart.com including: