- 1/4 cup walnuts
- 1/2 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 2 large eggs
- 3/4 cup milk
- 1/4 cup water
- 1/2 teaspoon salt
- Preheat oven 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins. Chop 2 tablespoons walnuts fine and coat tins with them, knocking out excess.
- In a food processor blend flours and remaining 2 tablespoons walnut until walnuts are ground fine. In a bowl whisk together eggs, milk, water, flour mixture, and salt until batter is combined well but still slightly lumpy.
- Divide batter among muffin tins and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 8 minutes more. (Popovers will not rise much because of walnuts.)