I added 1/2 tsp salt to the batter, and used King Arthur Whole Wheat White Flour instead of all-purpose. For those who aren't sure of what that is, it's just like whole wheat flour, but comes from an 'albino' wheat plant. The flavour is milder than regular whole wheat, so people like my husband and brother-in-law who eat my bread usually don't know they're eating whole wheat! I'm a health ninja... anyway, the boys didn't notice, and they baked just fine. They puffed right up, but unfortunately due to my carelessness in roughly taking them from the pan (with a butter knife) I deflated them all! Oops! But the flavour was great! I've done popovers before, and these are nearly identical in taste, ingredients, and baking method. Oh, I also used margarine, and I whipped it with a half a beef bouillon cube that I crumbled, then divided that mixture up between the 12 muffin cups. (I wanted to go for the traditional 'beef dripping' flavour that yorkies are supposed to have, but I served them with steak that I fried in a pan, so I had no drippings to use.) I really like how the way I prepared them makes them savory... they would be good for sopping up gravy or whatever, but without the beef bouillon they'd be good served like popovers (with honey butter or jam or whatever tickles your fancy.) Thanks for the recipe!
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I added 1/2 tsp salt to the batter, and used King Arthur Whole Wheat White Flour instead of...