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.

Poppy Seed Popovers

Yield: 11-12 popovers

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
  • butter, for greasing the pan

Directions:

  1. Preheat the oven to 400 degrees F. Butter and flour a heavy commercial weight muffin tin or popover pan.
  2. Stick all 6 ingredients in a blender and blend for 30 seconds until combined. Pour batter into muffin tins until about halfway full (I know, so hard not to overfill, but trust me, they'll be bursting out of the pan).
  3. 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!

Notes

Recipe adapted from Food Network.

http://www.fifteenspatulas.com/poppy-seed-popovers/

Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Duplication and/or unauthorized use of these materials without prior permission constitute copyright infringement, and is prohibited.

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10 comments… add one

Leave a Comment

  • avatar freshandfoodie April 5, 2011, 12:00 pm

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

    Reply
  • avatar Samantha Ullrich April 5, 2011, 2:09 pm

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

    Reply
  • avatar Anna F April 6, 2011, 12:39 pm

    Yay!

    Reply
  • avatar Maggi April 6, 2011, 12:45 pm

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

    Reply
  • avatar Meg April 7, 2011, 10:06 am

    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!

    Reply
  • avatar Rufus' Food and Spirit Guide April 7, 2011, 12:29 pm

    Those look great. Perfect for Easter or now!

    Reply
  • avatar foods for the soul April 7, 2011, 1:39 pm

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

    Reply
  • avatar yumyumyummers April 8, 2011, 2:50 am

    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!

    Reply
  • avatar pc April 8, 2011, 10:54 pm

    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.

    Reply
  • avatar rsmacaalay April 10, 2011, 4:29 am

    That looks really good, It nearly looks like souffles

    Reply

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