by Elena Johnson
Mini Popovers (Makes 18)
3 teaspoons The Vegg Baking Mix
¾ cup water
1 cup soy milk
1 tablespoon vegan margarine, melted
1 cup flour
1 teaspoon salt
½ teaspoon dried thyme
Whisk The Vegg Baking Mix and water together in a mixing bowl until thickened and bubbly. Whisk in soy milk and melted margarine. Add flour, salt, and thyme. Whisk until batter is well mixed.
Refrigerate batter for 30 minutes.
Pre-heat oven to 425 F. Put empty mini muffin tin in hot oven to warm for 5 minutes.
Remove muffin tin from oven and spray with oil or cooking spray. Fill muffin cups to the brim with batter. Bake for 20 – 25 minutes until crispy and beginning to turn golden on top. Serve while still hot.