A few weeks ago, I made fired up my crockpot with my favorite beef stew recipe. My sister-in-law has always told me that she pairs the stew with popovers.
I had my friend Melanie over to enjoy the stew, and thought I’d take a stab at making my very first popovers for her visit. Thanks for being my guinea pig, Melanie!
While traditional popovers are baked in a special popover pan, I used a muffin tin to make them and they came out great. Considering these were my very first popovers ever, I was amazed to see how eggy and airy these muffins were. They’re the perfect light pairing with your favorite soup. Double the recipe for a crowd!
Black Pepper Popovers
From Weight Watchers
1 large egg
1/2 cup nonfat milk
1/2 cup flour
1/4 teaspoon salt
1/8 fresh ground pepper, to taste
1. Preheat oven to 450. Spray an 8 cup muffin tin with nonstick spray.
2. Beat egg with electric mixer at medium speed, until frothy. Beat in milk, flour, salt, and pepper.
3. Spoon 1/4 cup batter into each cup.
4. Bake 15 minutes, reduce oven temp to 400 and bake until browned, about 10-12 minutes longer.
5. Serve immediately.
Per 1 popover:
CAL 80; FAT 1g; SAT FAT 0g; CARBS 12g; PROT 4g; FIB 1g; SUG 1g
WW Points+: 2; WW Smart Points: 2