Tex Mex Appetizer Popovers Recipe
Ingredients
| Cheddar Cheese | 1 Cup (16 tbs) | |
| Basil | 2 Tablespoon, minced | |
| Chives | 1 Tablespoon, minced | |
| Dill weed | 2 Teaspoon, minced | |
| Marjoram | 2 Teaspoon, minced | |
| Or bread flour | 1 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Skim milk | 1 Cup (16 tbs) | |
| Egg substitute | 3/4 Cup (16 tbs), frozen | |
| 1 tablespoon reduced-calorie margarine, melted | ||
| Vegetable cooking spray | ||
Directions
Combine first 5 ingredients in a small bowl, and set aside.
Combine flour, sugar, and salt in a bowl.
Combine milk, egg substitute, and margarine in a medium bowl; stir well.
Gradually add flour mixture to milk mixture, stirring with a wire whisk until smooth.
Coat miniature (1 3/4-inch) muffin pans with cook- ing spray; spoon 1 1/2 tablespoons batter into each ' muffin cup.
Place in a cold oven.
Turn oven on 450°, and bake 5 minutes.
Reduce heat to 350°, and bake an additional 25 to 30 minutes or until popovers are crusty and brown.
Cut a small slit in the top of each popover; spoon cheese mixture evenly into popovers.
Bake 5 minutes or until cheese melts.
Combine flour, sugar, and salt in a bowl.
Combine milk, egg substitute, and margarine in a medium bowl; stir well.
Gradually add flour mixture to milk mixture, stirring with a wire whisk until smooth.
Coat miniature (1 3/4-inch) muffin pans with cook- ing spray; spoon 1 1/2 tablespoons batter into each ' muffin cup.
Place in a cold oven.
Turn oven on 450°, and bake 5 minutes.
Reduce heat to 350°, and bake an additional 25 to 30 minutes or until popovers are crusty and brown.
Cut a small slit in the top of each popover; spoon cheese mixture evenly into popovers.
Bake 5 minutes or until cheese melts.
Chef
