Tex Mex Appetizer Popovers
|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)|
|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.