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Herbed Popovers

 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.


  • 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


  • 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

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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.
Nutritional 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.