Peppery popovers

Popovers, puffy mini breads with a crisp brown crust and a tender, moist interior, expand as they bake and “pop over” the sides of the cup-shaped pan. For this recipe, you can use popover pans or single-weight muffin tins. Just be sure that you don't use insulated tins since they won’t get hot enough to generate sufficient steam. Also keep in mind that the dough is very wet. When heated, the moisture turns into steam, which causes a spectacular rise. Take care not to open the oven door while the popovers bake, as this will allow the steam that makes them rise to escape.