Make Sunday brunch special with these scrumptious straight-from-the-oven treats. Recipe courtesy of The NO-SALT Cookbook by David & Thomas Anderson.
Yields 12.

SODIUM CONTENT: 35 mg per popover


1 1/2 c. bread flour
1 T. plus 2 t. sugar
1 1/2 c. low fat milk
3 eggs
1 1/2 T. unsalted butter, melted


Preheat oven to 450 degrees. Lightly grease a 12 muffin tin and set aside.

Sift together the flour and sugar and place in a mixing bowl. Combine the milk and eggs in another mixing bowl and beat lightly; slowly add the melted butter, whisking to keep it from cooking the eggs. Add the liquid ingredients to the dry, using an electric mixer to combine the batter until smooth.

Pour batter into the prepared muffin tin, filling cups 2/3 full. Place the tin on the middle rack in the oven and bake 10 minutes. **IMPORTANT: DO NOT OPEN OVEN TO PEEK AT POPOVERS WHILE THEY ARE BAKING OR THEY WILL COLLAPSE!!** After the 10 minutes has elapsed, decrease oven temperature to 350 degrees (AGAIN, DO NOT OPEN OVEN!) and bake another 20-25 minutes. The popovers are ready when the tops are nicely browned. Remove from oven and carefully remove popovers from tin. Serve immediately with unsalted butter and an assortment of jam.

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