Garlic Parmesan Popovers

Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings

Heating the milk briefly with the garlic infuses the milk with a subtle garlic flavor and makes the butter easier to incorporate. You can bake popovers in a special popover pan, or standard muffin tins; either way, preheat the cups so the batter can crawl up the sides and rise to full capacity.


3/4cup all-purpose flour
1/4cup whole-wheat flour
1/4teaspoon salt
2 to 3tablespoons freshly grated Parmesan cheese
1medium garlic clove, very finely minced
1cup 2 percent reduced-fat milk
1tablespoon unsalted butter, melted
2-- eggs, beaten


  1. Preheat oven to 450F.
  2. In a bowl, stir together flours, salt and cheese. In a large glass liquid measuring cup or bowl, add garlic to milk and heat milk until just lukewarm, about 30 seconds in the microwave. Whisk in butter and then eggs. Gradually add flour mixture, stirring with a whisk.
  3. Place popover pans or muffin tins in preheated oven 3 minutes. Remove from oven and spray liberally with cooking spray. Divide batter among cups, filling until half full. Bake 10 minutes; reduce heat to 350F and bake 15 to 20 minutes, until golden. (The insides should be soft but not gummy.) Remove from pans and serve immediately. Popovers will deflate. Makes 6 full-size popovers or 12 muffin-size popovers.

Nutritional Info *per serving

  • Calories 143
  • Fat 5g
  • Saturated Fat 2.5g
  • Cholesterol 80mg
  • Sodium 166mg
  • Carbohydrate 18g
  • Fiber 1g
  • Protein 6g