Rosemary Popovers with Lemon Butter
More From Oxmoor House
- 3 tablespoons light butter, softened
- 1/2 teaspoon grated lemon rind
- 1 cup all-purpose flour
- 1 cup fat-free milk
- 1/2 cup egg substitute
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh rosemary
- Cooking spray
- Preheat oven to 450°.
- Combine butter and lemon rind in a small bowl; set aside.
- Place a 12-cup muffin pan in oven for 3 minutes.
- While pan heats, lightly spoon flour into a dry measuring cup; level with a knife. Process flour and next 4 ingredients in a blender 1 minute.
- Remove pan from oven; coat with cooking spray. Pour batter evenly into cups, filling about half full.
- Bake at 450° for 15 minutes. Reduce oven temperature to 350°, and bake 20 minutes or until puffed and brown. Serve immediately with lemon butter.
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