Directions:
- Break eggs into a blender; blend for 2 to 3 minutes.
- Sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to blender. Blend until smooth, 1 minute. Scrape batter from sides of blender and pour in remaining 3/4 cup milk. Blend until smooth, 2 to 3 more minutes.
- Refrigerate batter 1 to 2 hours before cooking.
- Preheat an oven to 450 degrees F (230 degrees C). Pour 2 teaspoons of drippings into each of 6 muffin cups. Place muffin pan into oven and heat until drippings are very hot.
- Pour batter into each of the prepared muffin cups.
- Bake in the preheated oven until puddings puff up and are slightly browned, 20 to 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.53 Kcal (701 kJ) | ||
| Calories from fat | 90.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 15% | |
|---|---|---|---|
| Cholesterol | 63.99mg | 21% | |
| Sodium | 278.55mg | 12% | |
| Potassium | 100.7mg | 2% | |
| Total Carbs | 14.06g | 5% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 4.69g | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 209.02 Kcal (875 kJ) | ||
| Calories from fat | 113 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.56g | 15% | |
|---|---|---|---|
| Cholesterol | 79.83mg | 21% | |
| Sodium | 347.53mg | 12% | |
| Potassium | 125.64mg | 2% | |
| Total Carbs | 17.55g | 5% | |
| Sugars | 2.55g | 8% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 5.86g | 9% | |
| Iron | 0.6mg | 2% | |
| Calcium | 75.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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