The secret to perfect popovers is the popover pan; large (6- to 8-oz.) pans work best. Muffin pans just won't work because they're wide and flared; they spread the batter as it rises rather than "shooting" it straight up.
 
 In a pinch, straight-sided custard cups can be used. These popovers are best eaten hot, but you can make them early in the day and serve them at room temperature or reheat them at 300°F. for 5 minutes. If making popovers ahead of time, let them cool completely in the pans to keep them from collapsing.
 
1/4 cup dried cranberries
1 1/4 cups all-purpose flour
1/4 cup nonfat dry milk
2 teaspoons sugar
1 teaspoon salt
1 cup water
3 eggs, room temperature
4 teaspoons vegetable oil
 
1. Heat oven to 450°F. Generously spray 6 large popover cups with nonstick cooking spray; place in oven while preparing batter.
 
2. Place cranberries in food processor; process 20 seconds or until finely chopped. Add flour, dry milk, sugar and salt; process 10 seconds or until well-combined. Add water, eggs and oil; process 20 seconds or until smooth.
 
3. Remove popover cups from oven. Pour 1/3 cup batter evenly into each cup. Bake 5 minutes. Reduce heat to 375°F.; bake an additional 25 minutes or until popovers are tall and brown.
 
 6 servings