whole wheat mini popovers
A couple years back for Christmas I made popovers to go along with all the sweet baking I had done. They were a fun and tasty addition to the mix. I made them once, then forgot about them. This happens soooo often with recipes. I seem to quickly move onto something new.
What made me remember about that year of baking was the popover recipe over on Rebecca’s site a dusting of sugar. Why was I over there drooling over all her delicious goodies (seriously, so much good stuff!)? She’s my secret blog for this Month’s Secret Recipe Club reveal!
I was a huge fan of the limited number of ingredients in her recipe. Plus, they are things I always have on hand anyways. I got to work on them while Hunter was hanging out on my back for the first time.
The mix of egg, milk and whole wheat flour quickly came together. It reminded me of a crepe batter. Similar consistency and ingredients. As I started pouring the batter into the heated mini muffin pans, Hunter decided he was over being on my back.
First tray… kind of messy. Poured while trying to bounce Hunter. Not a good idea.
Second tray… a bit better! He was off the back and into the jumperoo.
My second tray not only looked better, it seemed to bake better too. I filled them about 3/4 the way full, while the first try was filled about 1/2 way full.
As far as the flavor goes, there really isn’t much to them. Just like with crepes, you typically add toppings or fillings to them. I feel the same way about these. They’re a base to add to. I think next time I’d add some cheddar cheese and jalapenos for a savory popover, or maybe shredded apple and cinnamon for a sweeter popover. The possibilities are endless!
Whole Wheat Mini Popovers
Adapted from here
Makes 24 mini muffin popovers
- 2 eggs
- 1 cup whole wheat flour
- 1 cup milk
- butter to put in tins
- Preheat oven to 450 degrees F. Place your pan (I used 2 mini muffin pans) in the oven while it preheats.
- In the meantime, in a medium bowl beat eggs slightly, Beat in flour and until just smooth; being careful not to overbeat. Remove pan from oven and place a piece of butter in the bottom of each cup. Fill custard cups 1/2 full.
- Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 10 minutes more. Immediately remove from cups and serve piping hot.
Have you ever made popovers before? What flavors would you add in to amp them up?
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