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Whole Wheat Popovers With Stone Ground Flour

Fresh.n.Natural's picture
  Eggs 3
  Milk 1 1⁄2 Cup (24 tbs)
  Whole wheat flour 1 Cup (16 tbs), stoneground, sifted
  Salt 1⁄2 Teaspoon
  Butter 3 Tablespoon, melted
  Vegetable oil 8 Teaspoon

1. Preheat the oven to 475 degrees.
2. Put the eggs, milk, sifted flour, and salt in the container of an electric blender and blend for half a minute or, if using an electric mixer, beat at high speed for 1 minute.
3. Stir in the melted butter.
4. Pour 1 teaspoon oil in the bottom of eight iron popover forms or six large muffin tins. Heat for 2 minutes in the oven.
5. Fill the forms or tins three-quarters full and bake for 15 minutes. Lower the oven temperature to 350 degrees and bake for 25 minutes longer. For drier popovers, prick each one, turn oven off, and let them stand in the hot oven for 5 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1535 Calories from Fat 928

% Daily Value*

Total Fat 105 g161.3%

Saturated Fat 39.7 g198.5%

Trans Fat 0 g

Cholesterol 765.1 mg255%

Sodium 1326 mg55.2%

Total Carbohydrates 113 g37.8%

Dietary Fiber 15.9 g63.4%

Sugars 19.5 g

Protein 48 g96%

Vitamin A 44.3% Vitamin C

Calcium 51.8% Iron 43.9%

*Based on a 2000 Calorie diet

Whole Wheat Popovers With Stone Ground Flour Recipe