These are especially good with honey butter, and served as a side to a warm and comforting soup. Another plus to these ridiculously easy little muffin-cousins is that they don't have that much starch in them, relatively speaking anyway. And, I'm sure that anyone even semi-creative could turn them paleo without a problem. If I had any paleo flour I'd give it a try, but honestly...I'm a happy carb consumer.
If you come up with a paleo version, please post it in the comments - I'd love to hear how it worked! It'd be great for those fat days where you want carbs soooo badly but know you ought to lay off for a while.
This recipe is beyond easy, and makes about seven generous popovers. We usually go through six. Don't judge; they're mostly protien...ish.
So here's what ya do. Get a mid-sized mixing bowl. Crack into said bowl two eggs.
Dump in a cup of flour.
You can estimate. Exact proportions don't seem to be necessary.
Add into your bowl a cup of milk, and half a teaspoon of salt.
Mix it all up, but don't go too crazy. A few lumps are okay.
Pour into greased muffin tins and place into a cold oven. Turn the oven to 400 degrees for 25 minutes (or 350 for 30, or 450 for 20...depends on how your oven cooks. Just watch them. If they're brown, they're done.) I add water to the empty tins but I don't know if you have to...my mom always does so I do too.
When you first take them out, they're big and puffy and delightful! They'll settle a bit in a few minutes. They'll also last for at least a few days in the fridge. You're on your own for after that; mine don't last more than a day!
Happy eating! Yum yum!
For the quick version:
Ingredients:
2 eggs
1 cup flour
1 cup milk
1/2 tsp salt
Mix all ingredients and pour into greased muffin tins. Put in a cold oven, and bake at 400 for about 25 minutes til puffed and lightly browned.
Serve warm with honey butter and enjoy!
Posts
0 comments:
Post a Comment
I love commentary, especially if you're residing in the peanut gallery section.