Sun-Dried Tomato Popovers

Author: Canadian Living

Mini popovers, in reality tiny Yorkshire puddings, make excellent finger food. The naturally occurring indent on top makes a great spot for the goat cheese.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: January 2007

Ingredients

  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 tablespoons butter melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup finely chopped green onion
  • 1/4 cup chopped drained oil-packed sun-dried tomato
  • 1/4 cup goat cheese softened

Method

In blender or in bowl with hand blender, blend together eggs, flour, milk, butter, salt and pepper until smooth and frothy. Mix in green onions and all but 1 tsp (5 mL) of the tomatoes. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Grease mini-muffin cups. Whisk batter; spoon into cups. Bake in centre of 425°F (220°C) oven until golden and puffed, about 16 minutes. Remove from pan to rack. (Make-ahead: Let cool. Layer between waxed paper in airtight container and refrigerate for up to 2 days or freeze for up to 2 weeks; thaw. Reheat in 400°F/200°C oven for 5 to 7 minutes.)

Top each warm popover with 1/2 tsp (2 mL) goat cheese. Garnish with remaining tomatoes.

Nutritional facts Per piece: about

  • Sodium 77 mg
  • Protein 2 g
  • Calories 48.0
  • Total fat 2 g
  • Cholesterol 20 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sun-Dried Tomato Popovers

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