Popovers are a fun example of how different ratios of the same handful of simple ingredients can produce such totally different things! The amount of eggs in this recipe is more than most, but other than that, it has pretty standard amounts of flour, sugar, baking powder, etc for something bread-like, and what it actually creates is totally different.
They are almost entirely hollow on the inside! So you can stuff them with whatever you want to create all sorts of combinations in these cute, little, almost muffin-like, containers! Quinoa salad, egg salad, chick peas, endless possibilities.
The addition of the extra eggs makes these little guys grow up and also out! The other neat thing about them is they’re baking at 425F to begin with, and then it’s lowered without opening the door and that seems to help with the height as well.
I did the whole recipe in the food processor, or you can use your blender if you want! You can also add some wheat germ for some extra fiber or phyllium husk or whatever your fiber go to is. Let me know in the comments what your favourite source of fiber is that you could add to this recipe!
- 1 cup cashew milk substitute any milk you like
- 1 cup all purpose flour
- ½ tsp salt
- 1 tbsp oat bran wheat germ, psyllium husk, whatever you like for added fiber
- 3 eggs
- 2 tbsp melted butter
- Preheat oven to 425°F and grease a 12-cup muffin tray.
- Add all ingredients to food processor, or blender.1 cup cashew milk, 1 cup all purpose flour, ½ tsp salt, 1 tbsp oat bran, 3 eggs, 2 tbsp melted butter
- Blend until fully incorporated. Pour into muffin tray.
- Bake for 25 minutes. Turn oven down to 350, bake for additional 15 minutes.