These popovers are absolutely to die for. Their respectably crisp exterior gives way to a helplessly fluffy center where the custard flavor of the eggs really shines through. They are appropriate anytime, whether slathered with fresh preserves and butter for breakfast or eaten plain with dinner. Either way, you and your guests will be flabbergasted that they are gluten-free!
Adapted from "Blackbird Bakery Gluten-Free" by Karen Morgan.
- Solid vegetable shortening
Position an oven rack in the center of the oven and preheat the oven to 425 degrees. Grease the popover cups with vegetable shortening. Spoon a little of the clarified butter into each of 12 popover or muffin cups, just enough to cover the bottom of each cup.