Lowfat Cheddar Popovers
Try this tasty dish made with bread flour and cheddar cheese that will have your kids begging for more!
Yield
12 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 |
egg whites
|
*
|
|
| ½ | cup |
milk, skim
|
|
| 1 | tablespoon |
butter
or margarine, reduced calorie, melted |
|
| ⅓ | cup |
bread flour
|
|
| 2 | tablespoons |
whole-wheat flour
whole-grain wheat |
|
| ⅛ | teaspoon |
salt
|
|
|
nonstick cooking spray
|
* | ||
| 2 | tablespoons |
cheddar cheese
sharp, reduced fat, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 118 | ml |
milk, skim
|
|
| 15 | ml |
butter
or margarine, reduced calorie, melted |
|
| 79 | ml |
bread flour
|
|
| 3E+1 | ml |
whole-wheat flour
whole-grain wheat |
|
| 0.6 | ml |
salt
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 3E+1 | ml |
cheddar cheese
sharp, reduced fat, shredded |
|
Directions
Preheat oven to 450℉ (230℃).
Beat egg whites at high speed until foamy.
Add milk and margarine; beat at medium speed until well blended.
Gradually add bread flour, whole wheat flour and salt, beating until mixture is smooth.
Coat muffin pans with cooking spray.
Heat pans in oven for about 2 minutes or until hot.
Remove pans from oven.
Pour 1 tablespoon batter into each cup, sprinkle each with 1 teaspoon cheese.
Fill cups three-fourths full with remaining batter.
Bake at 375℉ (190℃) for 45 minutes until muffins are popped.
Let cool in pan on wire rack for a few minutes until they are cool enough to handle.
Remove popovers from pan onto wire rack, serve warm.
