Rosemary Popovers With Lemon Butter

Name: Rosemary Popovers With Lemon Butter
Ingredients: 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

8 ingredients

6 steps

Ingredients

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

Directions

1

Preheat oven to 450°.
2

Combine butter and lemon rind in a small bowl; set aside.
3

Place a 12-cup muffin pan in oven for 3 minutes.
4

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.
5

Remove pan from oven; coat with cooking spray. Pour batter evenly into cups, filling about half full.
6

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.