Deep popover molds or muffin tins; sprayed with nonstick coating
INSTRUCTIONS
Preheat the oven to 450oF. Place the dry ingredients (the first 5
ingredients) in a mixing bowl and make a well in the center. Add the milk,
egg white, and oil and whisk just to mix. The batter should be the
consistency of heavy cream; add a little more milk if necessary. Pour the
batter into the molds, filling each mold one-third to half full. Bake the
popovers for 15 minutes without opening the oven door. Lower the heat to
350oF and continue baking for 30 minutes, or until the popovers are puffed
and well-browned. Unmold and serve at once. Makes 6 to 8 large popovers, 10
to 12 small ones.
Recipes from High-Flavor, Low-Fat Cooking by Steven Raichlen
119 calories per serving; 5 g protein; 3 g fat; 18 g carbohydrate; 166 mg
sodium; 1 mg cholesterol
Recipe by: MAILING LIST 1995
Posted to recipelu-digest Volume 01 Number 441 by ctlindab@mail1.nai.net on
Jan 3, 1998
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