Whole-wheat popovers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggs |
| 1 | cup | Milk |
| ¾ | cup | All-purpose flour |
| ¼ | cup | Whole-wheat flour |
| 2 | tablespoons | Grated Parmesan cheese |
| ½ | teaspoon | Salt -; (scant) |
Directions
Preheat oven to 450 degrees. Lightly butter a large (2¾-inch) 6-muffin tin. Whisk eggs into milk; set aside. In medium bowl, stir together flours, Parmesan and salt. Stir in milk mixture; beat with a fork just until batter is smooth. Pour into prepared muffin tin. Bake in lower third of oven for 15 minutes. Without opening oven door, reduce temperature to 350 degrees; bake 20 minutes more. Remove from oven. Immediately pierce each popover with tip of sharp knife to allow steam to escape. Turn off oven; return pop-overs to oven for 5 minutes. Yield: 6 popovers.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Jack and Mary Billings
Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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