Blueberry Popovers
|
Nutrition Facts Canadian
Nutrition Facts US
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||
DirectionsDivide butter into muffin pan (8 portions). Set aside. In a medium bowl, beat eggs and sugar for 3 minutes. Add milk and vanilla extract. Mix for 2 minutes. Add Kinnikinnick All Purpose Flour Blend and salt. Mix until incorporated and no lumps remain. Let batter rest for 1hour at room temperature. Preheat oven to 400°F (204°C).Once oven has reached temperature, place muffin pan in oven for 2 minutes to melt butter. Carefully remove from oven. Whisk batter and divide into prepared hot butter. Divide blueberries into the 8 portions and press into batter slightly (blueberries need to be completely covered). Return to oven and bake at 400°F for 10 minutes. Reduce heat to 350°F and continue baking for 20 minutes. Remove from oven and sprinkle with icing sugar. Serve immediately (careful blueberries are hot).
|
