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| Image © Publications
International, Ltd. |
| Whole
Wheat Popovers |
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| Using
whole wheat flour instead of all-purpose increases
nutrients and adds flavor to these popovers. They’re
easy to make, and magical to watch pop up if your
oven has a window. |
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| Ingredients |
| 1-1/4 |
cups
whole wheat pastry flour* |
| 1-1/4 |
cups
milk |
| 3 |
eggs |
| 2 |
tablespoons
melted butter |
| 1/4 |
teaspoon
salt |
| 1 |
tablespoon
cold butter, cut into 6 pieces |
| *Whole
wheat pastry flour is available at natural
food stores and some supermarkets. Half white
flour mixed with half whole wheat may be substituted. |
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| 1. Position
rack in lower third of oven. Preheat oven to 400°F. Spray
popover pan with nonstick cooking spray. (If popover pan
is not available, jumbo muffin pans or custard cups may be
used.) |
| 2. Place
flour, milk, eggs, melted butter and salt in food processor
or blender. Process until batter is smooth and consistency
of heavy cream. (Batter may also be blended in large bowl
with electric mixer.) Meanwhile, place popover pan in oven
for 2 minutes to preheat. Immediately place one piece of
cold butter in each popover cup and return to oven 1 minute
until butter melts. |
| 3. Fill
each cup halfway with batter. Bake 20 minutes. Do not
open oven or popovers may fall. Reduce oven temperature to
300°F. Bake 20 minutes more. Remove from cups; cool
slightly on wire rack. Serve warm. |
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© Publications International, Ltd. |
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| Nutrients
per Serving |
| (1
popover) |
| Calories |
181 |
| Calories
from Fat |
47
% |
| Total
Fat |
9
g |
| Saturated
Fat |
5
g |
| Cholesterol |
125
mg |
| Carbohydrate |
17
g |
| Fiber |
2
g |
| Protein |
7
g |
| Sodium |
195
mg |
|
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| Dietary
exchanges |
| 1-1/2
Starch |
| 2
Fat |
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