Recipe by BasilBee
My brother is diabetic and because these popovers have such little flour, he loves them. I have these down to a science -- very little cleanup. These are delicious and light. I never have any leftovers -- everyone covets them and forgets the Miss Manners' rule about not taking the last one from the basket.
Top Review by JohnsCutie
My brother is diabetic, too, as well as myself and my DH, which is why I made this recipe, the carbs are nice and low. It was VERY easy to make. They tasted a little eggy to me, but all I had was jumbo sized eggs, so I may have had a little I knew popovers are supposed to be kind of hollow, but mine had a hole all the way through the bottom. However, I put them in the upper oven, when I was cooking in the lower oven, so my pan may have started out too hot. I will definately make these again!
- 2 tablespoons butter, melted
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup skim milk
- 1 cup flour
- butter-flavored cooking spray
Directions See How It's Made
- Do NOT preheat your oven.
- In a glass measuring cup (at least 2-cup capacity) melt butter in the microwave.
- Remove cup from microwave and add eggs. Beat with a fork until smooth.
- Add salt and milk and mix with fork.
- Add flour and mix with fork until blended but do not over-beat. A few lumps is fine.
- Spray a muffin pan with butter-flavored cooking spray.
- Divide batter evenly between muffin cups.
- Place in a cold oven. Turn heat to 450 F and bake for 15 minutes.
- Turn heat down to 350 F and bake another 10 minutes or until popovers begin to brown.
- Serve warm. Delicious alone or with butter and jam.