Pop-over for a cause

Yummy note: So every month, you know I participate in the Secret Recipe Club. What fun I've had in this club getting to virtually know and read about many great food bloggers out there. One of my blogger friends, Jey, from The Jey of Cooking is hosting a wonderful opportunity to help out right now. About a year ago, her mom received a life-saving heart transplant. Since then, Jey decided to post a heart-healthy recipe on her blog to honor her and invited her friends to join along. The awesome thing is that for every heart-healthy recipe that Jey receives she will make a donation to The American Heart Association. Yea! what a great cause to help out with, so if you want to join in, find out more details here. So, what did I decide to make... for awhile now I've been wanting to make popovers. I've always heard about them and never really made one before, so when I checked out one of the heart-healthy recipe links posted by Jey and I saw one and thought, yes! It looked super simple and perhaps easy to modify. Well, my modifications kinda went a bit off, but I can't wait to keep tinkering with this recipe and finding the best for our family's needs. I have been trying to switch and use more whole wheat flours in my recipes, so I did that, while I also made a soymilk modification as well, due to milk allergies. Also, I had a box of liquid egg whites in the fridge, so I used those in hopes of kicking up the healthier portion as well. :) It wasn't an exact "popover" like the massive puffy creme puffed looking things I'm familiar with, but it was still tasty.

Pop-over for a cause

Original recipe I modified from here - http://www.mayoclinic.com/health/healthy-recipes/NU00536

Ingredients:

1 cup soymilk
1 cup whole wheat flour
about 3/4 cup of liquid egg whites (or 4 egg whites)
non-stick cooking spray

Directions:

Preheat the oven to 425 degrees. Make sure you generously coat 6 muffin cup tins with cooking spray or else your popovers might get a bit stuck on. In a large bowl, whisk the egg whites and soymilk together.

Add in the flour and whisk until smooth. Fill the greased muffin tin about 2/3 full.

 Bake in the top part of the oven until golden brown and puffy. Peek in on your popovers after about 15 minutes, but don't open the oven door! It may take up to 20-30 minutes, depending on your oven and size of muffin tins. Once they are done, serve immediately and enjoy.

 

Yummy note:  So reflecting back on this... They didn't pop-up like I was hoping, nor was the texture up to my perfection. However, it did yield in a lighter biscuit like muffin that my younger kiddo loved. I thought it was good too, but not great. So I went researching it a bit, and saw that my egg whites and milk might have been better off at room temperature instead of directly out of the cold refrigerator. Also, perhaps heating up the pan in the oven before pouring the mixture into the cups would have been helpful too. Ah, oh well, I guess I will be testing this recipe even more.. If you have any suggestions, please let me know what might work with my recipe modifications. If you want the original list of ingredients, please check the original recipe.