Heating the milk briefly makes the butter easier to incorporate. Be sure to make just the number you need. Popovers deflate quickly and are not good left over.
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 teaspoon ground cinnamon
1/4 cup packed brown sugar
1/2 teaspoon salt
1 cup 2 percent reduced-fat milk
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
2 eggs, beaten
2 tablespoons powdered sugar (optional)
1. Preheat oven to 450F.
2. Stir together flours, cinnamon, brown sugar and salt. In a large glass measuring cup or bowl, heat milk until just lukewarm, about 30 second in the microwave. Whisk in butter, then vanilla and eggs. Gradually add flour mixture, stirring with a whisk.
3. Place popover pans or muffin tins in preheated oven 3 minutes. Remove from oven and spray liberally with cooking spray. Divide batter among cups, filling until half full. Bake 10 minutes; reduce heat to 350 and bake 15 to 20 minutes, until golden. Remove from pans and sprinkle with powdered sugar, if using. Serve immediately before the popovers deflate. Makes 6 full-size popovers or 12 muffin-size popovers.
Recipe by Serena Ball, R.D.
Nutritional facts per 1 full-size popover: 182 calories, 4.5g fat, 79mg cholesterol, 6g protein, 29g carbohydrates, 1g fiber, 240mg sodium