Smoked Cheddar Popovers

Smoked Cheddar Popovers
Serve these little pieces of heaven to your friends and family, and they’ll think you have slaved in the kitchen for hours. They’re delicious straight out of the oven.
Serves: makes 8 popovers
  • 3 eggs
  • 1 1⁄4 cups whole or 2 percent milk
  • 1 1⁄4 cups all-purpose flour, sifted
  • 1⁄4 teaspoon salt
  • 3 tablespoons butter, melted, plus more for greasing pan
  • 3⁄4 cup shredded smoked cheddar cheese
  1. Adjust oven rack to middle position and preheat oven to 400°F.
  2. Butter 8 muffin or popover cups and set aside.
  3. Beat eggs in a large mixing bowl, then gradually pour in milk, whisking until mixed well.
  4. Gently spoon flour into egg mixture, a little at a time, whisking after each addition until well blended and very few lumps remain. Whisk in salt and butter; fold in cheddar.
  5. Ladle batter into each cup, filling about 3⁄4 full.
  6. Bake until puffy and golden brown, about 40 to 45 minutes. 7. Let cool slightly. Loosen each popover with a knife to remove from pan. Serve warm with butter, if desired.
Popovers are kind of like savory cream puffs... light and airy on the inside and just slightly crispy on the outside. The secret to light and airy popovers is very light mixing and a very very hot oven for baking. The pan should be sizzling hot when you pour in your batter. They are best served fresh and hot. While you can use a regular muffin pan, you won't get the same results. Popover pans are very deep and far enough apart to keep them separate as they bake

Gluten Free or Paleo Banana Raisin & Nut Muffins

Gluten Free or Paleo Banana Raisin & Nut Muffins
These are so wonderfully moist and delicious that you may need to double the recipe.
Serves: 12 muffins
Prep time: 
Cook time: 
Total time: 
  • ¼ c butter
  • ¼ c sugar
  • 1 egg
  • 2 very ripe bananas
  • ¼ c teff flour (teff is a very tiny seed like grain that is supposed to be gluten free)
  • ¼ cup almond flour
  • ¼ c coconut flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. vanilla
  • ½ cup Raisins
  • ½ cup Walnuts (plus 12 walnut halves for garnish)
  1. Preheat oven to 375 F
  2. Cream butter and sugar, add in bananas and beat well, add in 1 egg and beat more. Add vanilla.
  3. Combine dry ingredients, then add dry to wet combo. Fold in Raisins & walnuts
  4. Beat until combined. The mixture will seem dry but the texture is moist once baked.
  5. Add chopped walnuts and raisins if desired (about ½ c each)
  6. Oil twelve muffin paper and put in muffin pan Place a walnut on top.
  7. Bake about 15 to 16 minutes or until a toothpick comes out clean.
As these ingredients are not common a quick search for these ingredients showed that I could find them at the Bulk Barn here in Calgary, Alberta . Where it will be possible to obtain a smaller amount. Also can be found at Community Natural Foods Store here in Calgary, Alberta.

Cornbread Muffins or Bread

Cornbread Muffins or Bread
I so love cornbread. This recipe is for muffins but if you bake it in a shallow pan it can be used for cornbread
Cook time: 
Total time: 
  • 1 ¼ cups flour
  • ¾ cup cornmeal
  • ¼ cup sugar (use Splenda if you wish)
  • ½ tsp. salt
  • 2 tsp. melted butter
  • 5 tsp. Baking powder
  • 1 cup milk
  • 1 beaten egg
  1. Mix and sift dry ingredients. Add the liquid. Stir only enough to mix. Bake in muffin pans 400° F for 20 minutes.


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