Diabetic Popovers
Submitted by SpongebobChefPants
Golden, hollow popovers that puff up dramatically in the oven using just 4 simple ingredients: flour, eggs, skim milk, and salt. No sugar, no butter in the batter, and naturally diabetic-friendly. Pure baking magic.
YIELD
18 servingsPREP
10 minCOOK
50 minREADY
60 minThere’s something deeply satisfying about watching popovers rise. Four basic ingredients go into the tin, and out comes a batch of golden, crusty shells with hollow, eggy interiors that practically beg to be torn open and filled.
No sugar, no butter in the batter, and skim milk keeps them light. These are about as diabetic-friendly as baked goods get, and they taste like a real indulgence.
Serve them warm alongside soup, stew, or a roast. Or split them open and fill with a smear of cream cheese, a drizzle of sugar-free jam, or just enjoy them plain with their satisfying crunch.
Kitchen Tips
- Heat and grease the muffin tins before pouring in the batter; the sizzle when the batter hits the hot pan is what starts the dramatic rise
- Fill each cup only half full or less so they have room to puff up without overflowing
- Do not open the oven door during baking or they’ll collapse; trust the process and wait the full 50 minutes
- They’re done when they sound hollow when tapped and have a deep golden color
Ingredients
Directions
Sift flour and salt together; set aside.
Beat eggs and skim milk; add to flour.
Beat until smooth and creamy.
Pour into heated greased muffin tins, filling half full or less.
Bake at 375℉ (190℃) for 50 minutes, or until popovers are golden brown and sound hollow.
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