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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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By Amy Barnes, Scottsdale, Arizona. Vegetable oil spray, butter, eggs, milk, water, all-purpose flour, salt, freshly grated Parmesan (can substitute feta, Swiss, Cheddar or other cheese), any combination of two spices: garlic powder, chili powder, dried thyme, dried oregano, dried dill, dried basil or lemon pepper cvt Ingredients:
1 vegetable oil spray |
1 tablespoon butter |
2 large eggs |
3/4 cup milk, preferably whole |
1/4 cup water |
1 cup all-purpose flour |
1/2 teaspoon salt |
1/4 cup freshly grated parmesan (or feta, swiss, cheddar) |
1/2 teaspoon garlic powder or chili powder |
1/2 teaspoon dried thyme or dried oregano or dried dill or dried basil or lemon pepper |
Directions:
1. Preheat oven to 375 degrees. Generously grease nine muffin cups or a six-cup popover pan. First spray inside the cups with oil, then drizzle with melted butter or oil.
2. In a bowl, whisk together eggs, milk and water. Add flour and dried spices and whisk mixture until combined well but still slightly lumpy. Divide batter evenly among cups. Sprinkle the tops with Parmesan and bake in lower third of oven for 45 minutes.
3. Cut a slit about half-inch long on top of each popover with a small sharp knife and bake 10 minutes more.
4. Makes nine medium servings in muffin tins.
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