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  1. #1
    Senior Member
    Join Date
    Jan 2006

    Default Muffin Tin Popovers

    My kids (and DH) LOVE these!!!: Click image for larger version. 

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    Muffin-tin popovers

    4 eggs
    1-1/4 cups whole-wheat pastry flour
    1-1/4 cup low-fat milk or soy milk (or regular milk, almond milk, etc)
    1-1/2 tablespoons vegetable oil
    1/2 teaspoon salt
    fruit preserves, whipped butter, or non-hydrogenated margarine
    Makes one dozen

    1. Preheat oven to 450.
    2. Beat the eggs well, then whisk in half the flour and half the milk. Repeat with the remaining flour and milk and whisk until the batter is very smooth. (This may be done in a food processor or blender, as well.)
    3. Whisk or blend in the oil and salt.
    4. Divide the batter among 12 oiled non-stick muffin tins. They should be about 2/3 filled.
    5. Bake for 15 minutes at 450. Do not open the oven door for this time!6. Remove the muffin tin from the oven. Serve warm.Let the kids spread their own with preserves, butter or non-hydrogenated margarine.

    We made a batch for breakfast yesterday and between breakfast then dessert last night they were all gone. DH is making a batch as I type for breakfast this morning.

    If any of you are looking for more vegetarian or vegan recipes, the woman who created this recipe, Nava Atlas, has several cookbooks out that are just great (and we're a family of meat eaters).



    Can Stock Photo Inc. / melastmohican

  2. #2
    Smart Budgeter
    Join Date
    Jan 2006

    Default Re: Muffin Tin Popovers

    We just made these this morning and filled them with some homemade strawberry fig jam that our neighbor gave us in a sweet little gift basket she put together and I have to tell you, they were absolutely delicious! I didn't know that popovers were so easy to make. I think they'd be wonderful filled with savory pot pie filling and I'm thinking of making that for dinner! Thanks for sharing such a yummy (frugal!) recipe.



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