Whole Grain Popovers

Don't say I didn't warn you...there are going to be a lot of recipes coming up from Kim Boyce's new cookbook "Good to the Grain". It has been a while since I have loved a cookbook as much as this one. That is saying a lot considering what a sucker I am for each new one that comes out. At first I was a little nervous about sourcing all the ingredients, but my fears were eased after reading Kim's introduction where she encourages experimentation and swapping out one whole grain flour for another. Then a trip to the Bob's Red Mill section of the grocery store made me realize how many we actually did have available here in Fairbanks, I didn't really have to do too much adapting of the recipes.
The first thing I had to make was the popovers. Was it really possible to have them "pop" with whole grain flour? The answer is yes, more than possible. These were the highest popovers I have seen ever come out of our oven. I think I should have baked them a little longer however as they collapsed pretty quickly. They were still really good and the added grains gave then a depth you don't normally get in a popover.
So, if you decide to make these, feel free to swap out the whole grain flours for the ones you have, or even use all whole wheat flour. I halved the original recipe as there is no way we could eat 20 popovers.

Whole Grain Popovers
adapted from Good to the Grain by Kim Boyce

Ingredients
3 eggs
1 1/4 cups whole milk
2 tbsp. whole wheat flour
2 tbsp. millet flour
2 tbsp. oat flour
1/2 cup all purpose flour
1 teaspoon salt
2 ounces (1/2 stick) unsalted butter, melted and cooled slightly

In a medium batter bowl or large mesuring cup add eggs, milk, flours and salt. Add half of the melted butter, reserve remaining for muffin tins. Use an immersion blender,(or place ingredients in a blender) mix batter until combined. Leave batter to sit while oven pre-heats. Place dry 12 cup muffin pan in oven and heat to 450 degrees Fahrenheit. Remove muffin tin from oven when up to temperature and brush liberally with butter, leaving two center wells empty. Work quickly to fill outside cups three-quarters full with batter. Place on center rack in oven. Bake for 15 minutes then lower oven temperature to 350 degrees Fahrenheit. Bake 10 minutes more, remove from oven when tops are golden brown. Serve immediately.