Popovers

Popovers are a quick and easy treat to share with your family.  The kids love them because they pop up when you cook them.  The fresh rosemary in the popovers give them a unique flavor.
This recipe was taken from Martha Stewart's "Baking Handbook" but I decided to freshen the recipe up by adding fresh rosemary leaves and lowering the fat content by using none fat milk.  Make sure the rack in the oven is in the lowest third or the popovers will hit the top of your oven like mine did.

Servings:  12
Pre-heat oven:  425 Degrees

1 1/2 cup no fat milk
6 large eggs
1 1/2 cups cups whole wheat pastry flour
3/4 teaspoon salt
1 1/2 tablespoons confectioners' sugar
1 tablespoon fresh rosemary leaves chopped

Spray with cooking spray 12 cupcake pans.  Whisk together the milk and eggs in a bowl.  Add the flour, salt, chopped rosemary leaves and sugar slowly and whisk until smooth about one minute.  Fill each muffin tin with 5 tablespoons of batter and bake at 425 degrees for 25 minutes or until they have popped up about three inches over the tin. Eat popovers immediately.

Popover Batter

Popover Batter in Muffin Tins

Fresh Rosemary Popovers