Anytime Popovers

• 4 eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons vegetable oil

Preheat oven to 425 degrees F. Grease custard cups or deep muffin tins.

Beat eggs until light in color. Add flour, salt, and milk and beat until smooth. Stir in oil and pour into cups or tins, filling each halfway.

Bake 30 minutes. Remove from pans and serve immediately.

Southern Cornbread Dressing Muffins

(Makes 12 muffins)

• 3 cups crumbled cornbread
• 2 cups crumbled buttermilk biscuits
• 2 tablespoons butter
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup turkey or chicken broth
• 1/2 cup whole milk
• 1 large egg, lightly beaten
• 1 teaspoon poultry seasoning
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon black pepper
• Cooking spray

Preheat oven to 375 F.

Melt butter in heavy skillet; add bell pepper, onion, and celery, and cook over medium-high heat until tender, stirring often. Add vegetables to crumbs in bowl. Combine broth and next 5 ingredients. Pour over crumb mixture and toss gently to mix. Spoon mixture into muffin cups coated with cooking spray. Bake for 35 minutes until lightly browned. Let stand for 10 minutes before removing from pans.