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Popovers

Becky Luigart-Stayner; Melanie J. Clarke
Yield 9 servings (serving size: 1 popover)
Use a pastry brush to oil the popover cups. A muffin tin works, also, but the cups are smaller, so you'll get popovers that need 5 minutes less time in the oven. The popovers puff more when you take some of the chill out of the eggs and milk. Although it's tempting, don't open the oven door to peek at the popovers--use the oven light and view through the glass to see when they're golden brown.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup 1% low-fat milk
  • 2 large eggs
  • 1 tablespoon butter, melted
  • Cooking spray
  • 1 teaspoon vegetable oil

Nutrition Information

  • calories 141
  • caloriesfromfat 32 %
  • fat 5 g
  • satfat 2.1 g
  • monofat 1.5 g
  • polyfat 0.8 g
  • protein 5.6 g
  • carbohydrate 18.1 g
  • fiber 0.6 g
  • cholesterol 78 mg
  • iron 1.2 mg
  • sodium 257 mg
  • calcium 62 mg

How to Make It

  1. Preheat oven to 375°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt, stirring with a whisk. Combine milk and eggs in a medium bowl, stirring with a whisk until blended; let stand 30 minutes. Gradually add flour mixture, stirring well with a whisk. Stir in butter.

  3. Coat 9 popover cups with cooking spray; brush oil evenly among cups to coat. Place popover cups in a 375° oven for 5 minutes. Divide the batter evenly among prepared popover cups. Bake at 375° for 40 minutes or until golden. Serve immediately.