As this batter bakes, it “pops over” the sides of the baking cups.
¾ cup unbleached, all-purpose flour
¾ cup lowfat milk
2 large eggs
1 tablespoons unsalted butter, melted
½ teaspoon salt
¼ teaspoon freshly ground pepper
Calories 107 (34% from fat)icarb. 13gi pro. 5gi fat 34gisat. fat 2gichol. 79mgi sod. 236mg
Insert the metal blade. Process the flour, milk, eggs, melted butter, salt and pepper until smooth, 25 to 30 seconds. Remove to a large measuring cup and allow to rest at room temperature for 30 to 45 minutes.
Preheat the oven to 450º F. Spray 6 muffin cups (½ cup size) with non-stick cooking spray. Set aside.
Divide the batter among the prepared muffin tins, filling each one about three-quarters full. Bake in the preheated hot oven (450º F) for 20 minutes. Do not peak or disturb, the popovers might fall. Lower the heat to 375º F, and bake for 20 minutes. Remove from the pans and serve immediately.
Pesto: Add 3 tablespoons Pesto, p. xxx to the batter with the other ingredients. The baking time and temperature will remain the same.
Roasted Shallot and Rosemary: Before making the batter, insert the metal blade and chop 2 tablespoons fresh rosemary leaves using a short, quick pulse, 20 times. Add 2-½ ounces of shallots that have been roasted, and process until smooth, 25 – 30 seconds. Continue with the recipe, the baking time and temperature will remain the same.