Savory Dillweed Popovers

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 21%
  • Fat: 2.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.3g
  • Carbohydrate: 15.9g
  • Fiber: 0.4g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 123mg
  • Calcium: 0.0mg

Ingredients

  • 1 cup bread flour
  • 1 cup 1% low-fat milk
  • 3/4 cup egg substitute
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon dried dillweed
  • 1/4 teaspoon salt
  • 1/8 teaspoon onion powder
  • Vegetable cooking spray

Preparation

  1. Position knife blade in food processor bowl; add first 8 ingredients. Process until smooth, stopping once to scrape down sides.
  2. Pour batter into popover pans coated with cooking spray, filling one-half full. Place in a cold oven. Turn oven on 450°, and bake 15 minutes. Reduce heat to 350°, and bake 35 to 40 additional minutes or until popovers are crusty and brown.
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