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Tex Mex Appetizer Popovers

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  Shredded reduced fat cheddar cheese 4 Ounce (1 Cup)
  Minced fresh basil 2 Tablespoon
  Minced fresh chives 1 Tablespoon
  Minced dill weed 2 Teaspoon (Fresh)
  Minced marjoram 2 Teaspoon (Fresh)
  Bread flour 1 Cup (16 tbs)
  Sugar 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Frozen egg substitute 3⁄4 Cup (12 tbs), thawed
  Reduced-calorie margarine 1 Tablespoon, melted
  Vegetable cooking spray 1

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.

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