How to Make Spring Popovers

Ingredients

• 1 cup unflavored whey protein (or ½ cup unflavored egg white protein for dairy-free)
• 1 teaspoon baking powder
• ½ cup melted butter, divided, plus more for greasing (or coconut oil for dairy-free)
• 2 cups unsweetened, unflavored almond milk, store-bought or homemade (or unsweetened, unflavored hemp milk for nut-free)
• 4 large eggs
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill
• ½ teaspoon fine sea salt

1. Preheat the oven to 425°F. Because these are best served warm, plan to bake just the number you will be eating. If baking the full amount, grease two 6-cup popover pans or a 12-cup muffin pan (or twelve 6-ounce ramekins) with butter or coconut oil. Place the pan(s) or ramekins in the hot oven for about 8 minutes. If baking less than the full amount, follow the guidance in the Single Serving Option below for storing and baking unused batter.
2. Meanwhile, in a blender, food processor, or medium-sized mixing bowl with a hand mixer, blend together the whey protein and baking powder until smooth.
3. Add ¼ cup of the melted butter, the almond milk, eggs, chives, dill, and salt and blend until evenly combined.
4. Carefully remove the hot pan(s) or ramekins from the oven. Pour 1 teaspoon of melted butter into each hot cup, then pour the batter into the cups, filling each cup two-thirds full.
5. Bake for 15 minutes, then reduce the heat to 325°F and bake for an additional 10 to 12 minutes, until puffed and golden brown. Allow to cool in the pan(s) or ramekins for 5 minutes. Transfer to a serving plate and enjoy warm.