Prep 5 mins
Cook 25 mins
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.
- 2 tablespoons butter, melted
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup skim milk
- 1 cup flour
- butter-flavored cooking spray
- 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.
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!