Popovers with Cranberry Maple Butter

INGREDIENTS

For the Popovers:

2 large eggs, at room temperature

1 cup whole milk, at room temperature

1 cup flour

½ teaspoon salt

1 tablespoon unsalted butter, melted

For the Cranberry Maple Butter:

1 stick salted butter,  at room temperature

2 tablespoons maple syrup

2 tablespoon dried cranberries, chopped

DIRECTIONS

For the Popovers:

Position a rack in the lower third of the oven. Preheat the oven to 450 degrees F. Grease a standard popover pan.

In a blender, combine the eggs, milk, flour and salt. Blend on low speed until just combined, about 20 seconds. Add the melted butter and blend for another 10 seconds.

Divide the batter evenly among the prepared pan, filling each mold ½ way. Transfer to the oven and bake for 20 minutes, do not open the oven during baking. After 20 minutes, lower the oven temperature to 350 degrees. Bake until puffed, golden and crisp, 15 to 20 minutes. Using a knife, carefully run the knife around the sides of each popover to release. Serve immediately with cranberry maple butter.

For the Cranberry Maple Butter:

In a small bowl, combine the butter and maple until smooth. Fold in the cranberries. Keep stored in the fridge for up to 2 weeks.