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Herbed Popovers

One of my family's favorite meals is roast beef dinner with these delicious popovers.—Lorraine Caland, Thunder Bay, Ontario

6 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

3 eggs
1 cup milk
1 tablespoon canola oil
1 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon rubbed sage
1/4 teaspoon celery salt

Directions

In a large bowl, beat the eggs, milk and oil. Combine the flour,
thyme, basil, sage and celery salt; add to egg mixture and mix well.
Cover and let stand at room temperature for 45 minutes. Grease cups
of a popover pan well with butter or oil; fill cups of two-thirds
full with batter.
Bake at 450° for 15 minutes. Reduce heat to 350° (do not open
oven door). Bake 15 minutes longer or until deep golden brown (do
not underbake).
Run a table knife or small metal spatula round edges of cups to
loosen if necessary. Immediately remove popovers from pan; prick
with a small sharp knife to allow steam to escape. Serve
immediately. Yield: 6 popovers.

Editor's Note: You may use greased muffin tins instead of a popover pan. Fill every other cup two-thirds full with batter to

2 of 2

Herbed Popovers (continued)

Editor's Note: avoid crowding the popovers; fill remaining cups with water. Bake at 450° for 15 minutes and 350° for 10 minutes. Yield: 9 popovers.

Nutrition Facts: 1 popover equals 158 calories, 6 g fat (2 g saturated fat), 110 mg cholesterol, 114 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fat.