|Vegan Popover Muffins|
I've been wanting to make vegan popovers forever! I made traditional popovers for the first time a few years ago to serve at a mother daughter tea-party and ever since, I've nursed the idea in the back of my mind. The originals tasted quite egg-y and here I've used chick-pea flour instead of eggs.
This recipe is adapted from one posted on the PPK forums combined with another recipe I found on the web. As you can see from the photo, they came out looking more like sunken muffins. When I checked on them half way through they were nicely domed but - oops maybe I shouldn't have opened the oven because they sank. The insides were very moist and the outsides fairly crisp. There were no large air pockets but several small ones distributed throughout. I think they must be eaten with jam or something sweet because on their own I don't find them super appealing. I would rate this experiment as semi-successful because while they didn't look like a traditional popover, they still taste pretty good and I liked the contrast between the inner softness and the outer crispness. I would love to hear about anyone else's experience with this type of recipe. Please let me know in the comments if you've found a good one.
Vegan Popover Muffins
1 1/14 cups flour
3 Tablespoons chickpea/garbanzo flour
1 Tablespoon baking soda
1 teaspoon salt
1 3/4 cups soy-milk
1/2 package silken tofu (mori-nu vacuum pack)
2 tablespoons melted Earth Balance
Preheat oven to 450 degrees. Grease a muffin or popover tin.
Combine dry ingredients in a bowl. Add tofu, water, Earth Balance and soy milk to a blender or food processor and blend until smooth. Add the wet to the dry mixture and stir until thick and smooth.
Fill muffin tins about 3/4 full. Bake at 450 degrees for 15 minutes and then turn down heat to 350 and bake for another 10 minutes. Serve warm with jam. Yields 12 popovers.