- 1/2 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 3/4 cup skim milk
- 1/3 cup egg beaters
- 1/4 tsp salt
- Preheat the oven to 450 degrees (F).
- Put all of the ingredients in a medium-sized bowl.
- Beat the ingredients with an electric mixer for 15 seconds. Then stop, scrape down the sides (and the bottom) of the bowl with a spoonula, and mix the batter with the spoonula 10 times. Resume beating the ingredients with the electric mixer for another 10-15 seconds (or just until the mixture is smooth).
- Spray muffin tins with nonstick cooking spray, then fill each well with 1/4 cup of batter.
- Bake the muffins for 20 minutes. Then (without opening the oven) reduce the oven heat to 300 degrees (F), and bake the muffins for an additional 5 minutes.
- Once brown, immediately remove the muffins from their tins, and pierce each muffin with a fork to allow the steam to escape.
- Serve hot.
Makes 8 popover-muffins.
Nutritional information per muffin (approximates): 50 calories, 0 g fat, 9.5 g carbohydrate, 3 g fiber, 1.5 g sugar, 3 g protein.
Mental Cost (ingredient availability): Super low.
Financial Cost (ingredient cost): Very low.
Emotional Cost (cooking skill level): Low – assuming you want to make the muffin version. If you are striving for a real popover, potentially semi-high.
Time Cost (recipe preparation): Reasonably low.
Life Cost (clean up time/effort): Happily low.
Worth It? (rate from 1-5): 3.01
Miscellaneous suggestions, insights, and/or thoughts:
- If you have a proper popover tin and want to make “real” popovers, you can use these exact same ingredients and oven temps. But you will want to warm the empty tins in the oven for 3 minutes before filling the wells with batter; and you will likely need to adjust your cooking times. (I’m guessing 20 min at 450 degrees is still fine; but you may need to go 10-15 minutes at 300 degrees.)
- I do not possess a popover tin; so alas, I can’t make popovers. (A silicone muffin tin has neither the conductive oomph nor the structural integrity necessary to force the popover batter to dizzying [and delicious] heights.)
- While the texture of these muffins is a far cry from popovers, the taste is on par. (A little more dense [obviously], but yummy nonetheless.)
- These muffins really do need to be consumed warm – they just don’t taste very good once they get to room temperature. For leftover muffins, simply re-heat them in a toaster oven for a minute or two, or microwave for 10-20 seconds. (I prefer the toaster oven method to the microwave one; the muffins tend to get slightly ‘rubbery’ if they are nuked versus toasted.)
- These muffins play well with both savory and sweet toppings. Plain butter tastes great on them – but so does a seasoned butter (parsley, garlic, rosemary, chives, honey, etc.). Sweet jam or jelly also work beautifully.
- All this being said: I’d prefer a real popover to these muffins.
- After doing some online research, I discovered that popovers puff up more if all of the ingredients are at room temp before assembling the batter and baking. Who knew?