Mini Whole-Wheat Popovers

You won’t believe how easy it is to make these tasty little popovers. I think my 6-year-old could practically do it by herself (if I helped her measure and handle the oven). The only thing that is remotely difficult about this recipe is that the milk and eggs have to be at room temperate in order for the popovers to “pop” up properly (try to say that 3 times fast). So yes, it does Popovers from 100 Days of Real Foodrequire you to think ahead a little, which I for some reason struggle with on occasion. But other than that the recipe is super easy, and they are by far one of my daughters’ favorites!

Feel free to enjoy them with breakfast, lunch, or dinner (or as leftovers), and don’t be afraid to get creative too. For breakfast you can spread some butter and/or jelly on the popovers while they are warm out of the oven. Or before you even bake them you can sprinkle a generous helping of cinnamon on top of the batter in each muffin cup. For lunch or an elegant dinner side item, pop a piece of crumbly cheese (goat or blue) in the center of each batter cup. To accompany spaghetti, sprinkle them with some garlic powder before baking. The possibilities are endless so have fun and enjoy!

Popovers from 100 Days of Real Food

Mini Whole-Wheat Popovers

You won’t believe how easy it is to make these tasty little popovers. I think my 6-year-old could practically do it by herself (if I helped her measure and handle the oven).
5 from 1 vote
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Print Recipe
Servings: 6 muffins

Ingredients
  

  • 2 eggs at room temperature
  • 2/3 cup milk at room temperature (I used 2%)
  • 2 tablespoons butter melted
  • 2/3 cup whole-wheat flour
  • 1/8 teaspoon salt

Instructions
 

  • Preheat the oven to 425 degrees.
  • Generously (and I mean generously) grease a mini muffin pan. Use a non-stick pan if you have it. And if you don’t have a mini one by all means use the regular size and bake it for longer. But no matter what don’t attempt to use muffin liners…not that I know from experience. :)
  • Whisk together the eggs, milk, and butter.
  • Whisk the flour and salt into the egg mixture until it is well blended.
  • Pour the batter into the prepared muffin cups until they are at least three-quarters full.
  • Bake for 14 – 16 minutes or until they puff up and are golden brown. Do not open the oven and let the heat out while baking. If you are using a regular size muffin pan (instead of mini) they will obviously need to bake for longer.
  • Once they are done gently pierce them with a skewer, toothpick, or tip of a knife to let the steam out. Otherwise the steam could cause the inside to become soggy. You also don’t want to refrigerate the leftovers for the same reason…just leave them at room temperature.

Notes

Nutrition Facts
Nutrition Facts
Mini Whole-Wheat Popovers
Amount Per Serving
Calories 115 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 67mg22%
Sodium 114mg5%
Potassium 71mg2%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 240IU5%
Calcium 48mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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