Sun-Dried Tomato Popovers
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 48 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 0 |
| chol | 20 mg |
| sodium | 77 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 3 |
| vit A | 3 |
| vit C | 2 |
| folate | 6 |
- Portion size: 24 pieces
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.
Ingredients
- 2 2eggeggs
- 1 cup 1cupall-purpose flour
- 1 cup 1cupmilk
- 2 tbsp 2tbspbutter, melted
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 1/3 cup 1/3cupfinely chopped green oniongreen onions
- 1/4 cup 1/4cupchopped drained oil-packed sun-dried tomatosun-dried tomatoes
- 1/4 cup 1/4cupgoat cheese, softened
Preparation
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.
Source : Canadian Living Magazine: January 2007
