DIABETIC POPOVERS
I'm not sure why the name of this recipe includes "Diabetic", but I do know these are very good.
Provided by shells75
Categories Breads
Time 1h
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour and salt together; set aside. Beat eggs and skim milk; add to flour.
- Beat until smooth.
- Pour into heated greased muffin tins, filling half full or less. Bake 375 degrees for 50 minutes, or until popovers are golden brown and sound hollow.
- Do not open oven for first 40 minutes.
Nutrition Facts : Calories 77.7, Fat 1.3, SaturatedFat 0.4, Cholesterol 41.9, Sodium 161.4, Carbohydrate 12.2, Fiber 0.4, Sugar 0.1, Protein 3.9
CINNAMON SUGAR POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 9
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour, salt, and 1 tablespoon sugar to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Combine 1/4 cup sugar and cinnamon. Brush tops of baked popovers with melted butter, then coat in cinnamon sugar.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
POPOVERS
Number Of Ingredients 7
Steps:
- This classic recipe calls for a little lemon or orange zest for extra zing. For high, puffed-up popovers, heat the muffin pans or custard cups before you pour in the batter.1. Preheat oven to 450ºF.2. Oil 8 2 ½-inch muffin cups or 8 custard cups and set aside.3. Combine eggs, milk, flour, and salt and beat until smooth, a few minutes. Add butter or margarine. Beat another 30 seconds. Add zest.4. Pour batter into custard cups or muffin cups. Bake 15 minutes, then reduce heat to 350ºF and bake for another 20 minutes, until firm and browned. You can pierce the popovers with a sharp knife to let the steam escape.Food exchanges per serving: 1 BREAD, 1 FAT
Nutrition Facts : Nutritional Facts Serves
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