Whole Wheat Walnut Popovers Recipes

Steps:

• Heat oven to 450 degrees. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray.
• In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
• Pour batter into prepared cups. Bake 20 minutes. Turn heat down to 350 degrees and bake another 20 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won't puff. Serve warm.

Steps:

• Heat oven to 450 degree F.
• Generously grease 12 muffin cups.
• Place in oven to heat 2 minutes.
• Meanwhile, combine eggs, milk, flours, melted butter, and salt in blender container. Blend just until smooth, scraping side of container as needed.
• Pour into hot muffin cups.
• Bake 25 minutes.
• Remove from pan and serve immediately.

Steps:

• Preheat oven 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins. Chop 2 tablespoons walnuts fine and coat tins with them, knocking out excess.
• In a food processor blend flours and remaining 2 tablespoons walnut until walnuts are ground fine. In a bowl whisk together eggs, milk, water, flour mixture, and salt until batter is combined well but still slightly lumpy.
• Divide batter among muffin tins and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 8 minutes more. (Popovers will not rise much because of walnuts.)

Steps:

• In a 1-quart saucepan, heat butter and thyme until mixture bubbles; set aside.
• In medium-size bowl, combine flours,, sugar,and salt.
• In measuring cup, combine milk, eggs, and butter mixture.
• Add milk mixture, beat until smooth batter forms.
• Cover bowl; set aside 30 minutes.
• Just before baking popovers,place 6 deep 7-ounce ceramic custard cups on baking sheet in oven (or you may use muffin pan); heat oven to 375*F.
• Carefully remove baking sheet with cups from oven.
• Spray hot cups with non-stick vegetable cooking spray.
• Stir batter and divide among cups.
• Bake 35 minutes.
• With sharp knife, pierce side of each popover to allow steam to escape.
• Bake 10 minutes more or until browned.
• Remove popovers from oven and serve immediately.
• Enjoy!
• Note: If you use muffin pans, check for doneness at about 20 to 25 minutes.