March 29, 2022
Popovers by Kunara’s recipe book ‘Share’
Super tasty, easy meal (with hidden veggies for the kids!).
Can be prepped in advance and kept in the fridge for up to 3 days, but they are so good we doubt you’ll have leftovers.
| TIME | SERVES | DIFFICULTY |
| 1 hour | 6 |
|
INGREDIENTS
2 tbsp coconut oil
1 cup milk of choice (dairy or substitute with our almond milk for added protein.)
3 eggs
150g flour or a substitute (we used GF cassava flour by Ladang Lima)
50g cheese (can use a vegan cheese.)
75g cooked broccoli
1/2 tsp salt (we used the NEW mineral rock salt)
1/2 tsp pepper
1 tbpn melted butter
METHOD
Preheat oven to 200 degrees.
Pour a little coconut oil in each muffin hole to the depth of approx 2-3mm. Brush it up around the sides. This is s the batter can easily glide up the tin while baking.
Place this in the preheated oven for about 10 minutes. The oil needs to be really hot before you add the batter.
Whisk the egg, milk and melted butter in a bowl until well combined.
Fold through the flour, broccoli, cheese and salt and pepper.
Remove the muffin tin from the oven and quickly pour a little batter into each hole. Only fill 1/4 a way up the tin.
Bake for 15 minutes then reduce the heat to 180 degrees and cook for a further 20 minutes.
Serve immediately ;P