2 eggs
1 cup all-purpose flour
1 cup skim milk
1/2 teaspoon salt

* Note: Wash apples, celery and carrots before dicing and grating.


  1. Preheat oven to 450° F. Grease six muffin cups or 6-ounce custard cups.
  2. Crack eggs into large mixing bowl. Beat slightly to mix.
  3. Measure flour, milk, and salt into eggs. Beat just until smooth (don’t overbeat).
  4. Fill cups about half full.
  5. Bake 20 minutes. Decrease oven temperature to 350° F; bake 20 minutes longer. Immediately remove popovers from cups; serve hot.

Yields about 6 servings

Source: Cooking Up Fun! Muffins & More – Cornell University Cooperative Extension

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