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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 pieces |
| 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 |
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