Poppy Seed Popovers

Oh eggs, you never cease to amaze me.  They are responsible for the huge rise and puff action we get in this recipe (yup, no chemical leaveners in that ingredient list).  If you’ve never had a popover before, you are missing out.  I can’t believe I went through 22 years of life without them, until one day my friend Anna saved me and made some. Popovers are DELICIOUS little hollow muffin bread roll thingies (they are hard to describe…just try it) and the best part is you just blend up 6 ingredients in a blender, and you’re done.  This is about as easy as recipes gets.  Here’s how:

Ingredients:
5 oz all purpose flour (about 1 cup)
1/2 tsp sea salt
2 extra large eggs
1 cup skim milk
2 tbsp honey
1 tbsp poppy seeds

Directions:
Preheat the oven to 400 degrees F.  Butter and flour a heavy commercial weight muffin tin or popover pan.

Stick all 6 ingredients in a blender and blend for 30 seconds until combined.  Pour batter into muffin tins until about halfway full:

Bake for 40 minutes in the center of the oven. I like to spread butter and honey on mine while they are hot.  Mmm.  Enjoy!

Yields 11-12 popovers.

Click here for the printable recipe.

Recipe adapted from Food Network’s Basic Popover Recipe.

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10 Responses to Poppy Seed Popovers

  1. Yummy! And so easy! They look great — love the poppy seeds.

  2. What a great addition to a dinner dish! So easy too!

  3. Maggi says:

    I am definitely going to try these, Joanne! I’ll let you know how it goes. 🙂

  4. Meg says:

    You know, I don’t think I have nearly enough poppyseed in my life! These sound wonderful and like the perfect accompaniment for dinner. Thanks for sharing!

  5. Those look great. Perfect for Easter or now!

  6. I love your photographs–great composition and depth of field. They make your popovers look deliciously tantalizing!

  7. while i do like poppyseeds, i think the best part of this recipe is that all you need is a blender & muffin tray. no messy cleanup to worry about after all the baking is done. can’t wait to try this recipe. thanks for sharing!

  8. pc says:

    I’ve made popovers since childhood as mum was from London. Never tried any additions, however will make these tomorrow in a real popover pan (worth the investment if you really like popovers–huge rise) adding some lemon zest/flavouring, and remembering to slit each after removal from the pan to let the steam escape asap. Not a great photographer, if they turn out, will take a pic.

  9. rsmacaalay says:

    That looks really good, It nearly looks like souffles

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