Onion Popovers

Course : Vegetables
Serves: 12
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1 1/4 cups flour
1 cup milk
3 large eggs
2 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dried minced onion

Preparation / Directions:

Planning Tip: Can be baked up to 1 month ahead and frozen or up to 2 days ahead and refrigerated. Freeze in a rigid, airtight container. Thaw before reheating on a cookie sheet in a 350°F oven 15 minutes. 1. Heat oven to 400°F. Coat 12 regular-size (2 1/2-in.) muffin cups with nonstick cooking spray. 2. Blend all ingredients except the dried onion in a blender, scraping down sides 2 or 3 times. Batter will appear soupy. 3. Stir in onion flakes. Divide evenly among muffin cups. 4. Bake 30 to 35 minutes until puffed and well browned. Unmold on a wire rack. Pierce each popover with a small knife to release steam.


Nutritional Information:

1120 Calories (kcal); 46g Total Fat; (37% calories from fat); 41g Protein; 133g Carbohydrate; 656mg Cholesterol; 1589mg Sodium

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