• 12servings
  • 40minutes
  • 75calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 cup milk

  3. 2 large eggs

  4. 1 tablespoon vegetable oil

  5. 1/2 teaspoon salt

  6. 3 tablespoons minced parsley

  7. 1 medium-size scallion, minced

  8. 1/2 teaspoon each dried thyme and sage leaves

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Lightly coat 12 regular-size (2 1/2-inch) muffin cups with nonstick cooking spray.

  2. Put flour, milk, eggs, oil and salt in a blender. Pulse until well blended, scraping down sides 2 or 3 times.

  3. Stir in parsley, scallion, thyme and sage. Pour batter into muffin cups.

  4. Bake 30 to 35 minutes until puffed and well browned. Unmold on wire rack. Pierce each popover with a small knife to release steam. Serve immediately.Make Ahead: Measure ingredients (don’t mix). Mince parsley and scallion up to 1 day ahead. Refrigerate in plastic wrap.


Send feedback