Not everything works well with low carb flours or natural flours and it takes some experimenting to get it right.  One of those experiments was this failed popover recipe that actually made a very tasty, simple egg bread muffin that I am calling a popover muffin.  Where a popover would rise and collapse in on itself while creating a well in the middle, this muffin rose, but simply deflated, leaving a nice rounded surface.  But the flavor is great and it makes a fabulous low carb bread to go with almost anything.

The bread is also sturdy enough to hold up to being turned into French Toast Rounds.  So this is a two-fer-recipe day as it includes the recipe for the popover muffins and the French toast rounds.

If you give either one of these recipes a try or both, let me know what you think and if you have other ideas how to use them.

Popover Muffins

This recipe makes 6 popover muffins, which are delicious with almost anything — butter, jam, soup, a salad, but it isn’t hollow like a popover normally is. So I am calling them popover muffins. A popover pan will give you depth and make tall and nicely browned muffins, but you can also use a standard muffin pan.

This recipe is the very basic version without any kind of flavoring or seasoning. You can add a little sugar substitute to make them sweet or you can add grated cheese to make a cheese version that would complement a bowl of chile nicely. Add a tablespoon or two of chopped chiles to the batter along with the cheese and really enhance the flavor.

3/4 cup Low Carb Flour*
1/4 cup Almond Flour
2 Eggs
1/4 cup Heavy Cream mixed with 1/4 cup water
Pinch Salt

* I used CarbQuick, but Bob’s Red Mill Baking Mix, LC Flour, Carbolose or any other low carb mix will work.  I have not tried Coconut Flour, but I would guess it might not work as well.

Preheat oven to 425 degrees (F.) Make sure the oven rack is on the lower level to allow room for the batter to rise and to keep them from browning too quickly.

Prepare a 6 well popover pan by spraying with cooking spray or buttering the wells. Deep muffin cups will also work.

Put the eggs into a bowl of warm water to bring them to room temperature, about 10 minutes.

When the oven is fully heated, begin preparing the batter. Whisk the eggs, milk and salt together in a medium bowl. Make sure the ingredients are mixed well, then add the flours at one time and continue to whisk until the flours are and it looks frothy. You can use a mixer with a whisk attachment to do this. Or you can mix it in your blender following the same sequence. Wet ingredients first, then add the flours. Add the melted butter after everything is mixed.

Pour the batter into the popover wells equally. They should be between 2/3 and 3/4 filled.

Bake for 20 minutes, then lower the temperature to 350 degrees and bake an additional 10 minutes. Do not open the oven door while baking, especially during the first 20 minutes. They should be a deep, golden brown.

Nutrition Info per muffin
Calories: 153.2 Fat: 13.5 g Net Carbs: 1.9 g Protein: 5.8 g

Popover Muffin French Toast Rounds

This simple recipe uses an egg bread “popover” muffin as the base for a basic French toast for one. Add pumpkin butter or syrup to serve. A little bacon or sausage helps to round it out.

1 Egg bread “Popover” Muffin
1 Egg
1/2 teaspoon Vanilla
1/2 teaspoon Pumpkin Spice or Cinnamon
1/2 tablespoon Cream
1/2 packet Sugar Substitute
1 tablespoon Butter
1 tablespoon Pumpkin Butter

Slice the muffin across the middle, then slice each half across the middle again to make four rounds.. In a bowl or shallow pan, beat the egg, then add the cream, vanilla and pumpkin spice or cinnamon. Beat with a fork until well mixed. Dip the muffin slices into the egg mixture, turning them to completely coat both sides. Let them sit in the mixture while you warm up a small skillet.

Add the butter and set to medium heat. When the butter melts and is just getting to sizzle, add the muffin rounds. Cook for about 2 minutes on one side, then flip to cook the other side. They should be golden brown. If they aren’t, cook just a little longer. Remove to serving plate and top each with 1/4 of the pumpkin butter or butter the tops and cover with sugar free syrup.

Makes one delicious serving.

Nutrition info per recipe:
Calories: 362.7 Fat: 31.6 g Net Carbs: 4.8 g Protein: 12.8 g