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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 9 |
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From the April 2009 edition of Vegetarian Times. I have made little changes here and there with good results..i.e. subbed unbleached flour or whole wheat pastry flour and subbed unsweetened plain soy for milk. I am posting it as it was in the magazine. Ingredients:
1 1/2 cups all-purpose flour |
1/3 cup grated parmesan cheese |
3 tablespoons chopped chives |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 1/2 cups low-fat milk, at room temperature |
3 eggs, at room temperature |
2 tablespoons margarine or 2 tablespoons butter, melted |
Directions:
1. 1. Place oven rack in next-to-lowest position, and preheat oven to 450°F Set 12-cup muffin pan on baking sheet and place in oven.
2. 2. Whisk together flour, Parmesan cheese, chives, salt, and pepper in bowl. Whisk together milk, eggs, and margarine in separate bowl. Gradually whisk egg mixture into flour mixture, making sure not to overmix.
3. 3. Divide popover batter among hot muffin cups, filling two-thirds full. Return muffin pan on baking sheet to oven, and bake 15 minutes. Reduce oven heat to 350 F, bake 20 to 25 minutes or more, or until popovers are puffed and well browned. Cool slightly before serving.
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