This recipe is so simple and so impressive – giant popovers that have risen high above the pan edges! They have 1 cup of flour in them and divided between 8 and 12 popovers means about 8 carbs each.
Popovers are crisp on the outside, hollow and delicate on the inside – and not too sweet. Best served hot from the oven; don’t worry if your popover centers collapse as that is typical.
- Non-stick vegetable cooking spray
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- Pinch of salt
- 2 tablespoons SPLENDA granulated
- 2 large eggs
- 1 cup 1% milk
- ½ cup fresh blueberries
- Adjust the oven rack so you pan will be in the middle of the oven and preheat to 425° F. Coat a 6 large or 12 small cup muffin or popover pan with cooking spray.
- Sift the flour, baking powder, and salt into a large mixing bowl, lightly stir in the Splenda with a fork and make a well in the center of the mixture. Break the eggs into the well, add the milk and using a wire whisk, gradually work the flour into the liquid to make a smooth batter.
- Divide the batter evenly among the muffin cups; they should be about ⅔ full. Drop a few blueberries into the center of the batter in each cup, dividing them equally.
- Bake 25 to 30 minutes, until the popovers are golden brown, high and crisp around the edges. Serve immediately.