Popovers typically are baked in popover pans. They look a lot like muffin tins but are more narrow and deeper so the batter literally pops over the top. If you don't have a popover pan regular muffin tins can be used, just bake 5 minutes less than stated time. Do not open oven during the baking process or they will deflat.
1 cup 2% reduced fat milk
2 large egg whites
1 large egg
2/3 cup all purpose flour
1/3 cup whole wheat flour
1/4 tsp salt
1/4 cup finely chopped fresh flat leaf parsley
1 tsp grated lemon rind
1 large garlic clove, minced
cooking spray
2 tbsp butter, melted
Combine first 3 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes. Preheat oven to 375. Lightly spoon flours into dry measuring cups; level with knife. Combine flours and salt, stirring with a whisk. Stir in parsley, rind and garlic. Coat 6 popover cups with cooking spray, brush butter evenly among cups to coat. Place popover cups in a 375 degree oven for 5 minutes. Divide batter evenly among prepared popover cups. Bake at 375 for 40 minutes or until golden.
1 serving equals 1 popover, 124 calories, 3.2g fat, 160mg sodium.
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