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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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There's not a better accompaniment to vegetable soup on a wintery night! Ingredients:
3/4 cup rye flour |
1 cup unbleached all-purpose flour |
1/2 teaspoon salt |
1 cup milk |
1 tablespoon butter, melted |
2 eggs |
Directions:
1. Preheat the oven to 450 degrees. Combine the flours with the salt in a medium bowl. Add the milk, butter and eggs and whisk to combine thoroughly.
2. Pour into well-greased muffin cups or a popover pan. Bake at 450 for 20 minutes, turn oven to 350 degrees and bake 15 minutes longer. (They may be ready to eat after only 25 minutes total cooking time.).
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