1½ cups Kinnikinnick All Purpose Flour Blend (278 g) 4 large eggs (224 g) 2 large egg whites (66 g) 1¾ cups milk 2% (420 g) 1 cup grated sharp cheddar (113 g) ½ tsp salt (2g) 2 tbsp butter - melted (30 g) Optional: Serve with butter and coarse salt
Directions
Preheat oven to 400°F (204°C).
In a small bowl, whip egg whites to stiff peak. Set aside.
In a separate bowl, beat whole eggs until frothy. Add milk and mix until combined. Slowly add Kinnikinnick All Purpose Flour Blend and salt. Mix until combined.
Fold cheese into mixture until combined. Fold egg whites into cheese mixture (just until combined). Set batter aside.
Place empty muffin pans (total of 18 spaces required) in preheated oven for 10 minutes to heat pans.
Carefully remove pans from oven and brush the 18 muffin cup portions with butter.
Divide batter into buttered portions.
Return to preheated oven and bake for 20 minutes.
Remove popovers from oven. Carefully clip a slit across the tops with a pair of kitchen scissors to vent steam.
Return popovers to preheated oven for 7 minutes.
Remove from oven and carefully remove popovers from pans.
Serve warm with butter and salt.
Tips & Variations
Batter needs to be added to hot butter and pans. Do not allow butter to cool.
Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. Weight: 454g/ 16oz Qty/Pkg: By Wt.
