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Herbed Popovers beef - other, breakfast 1 cup all-purpose flour 1/2 teaspoon dried thyme 1/4 teaspoon (each) salt and nutmeg 1 cup milk 1/2 teaspoon Dijon mustard 2 tablespoons vegetable oil 2 eggs Piping hot from the oven, these crisp puffs are a wonderful accompaniment for scrambled eggs, sausages and bacon. In bowl, whisk together flour, thyme, salt and nutmeg. In separate bowl, whisk together milk, mustard, oil and eggs; gradually whisk into flour mixture until smooth. (Make-ahead: Cover loosely with waxed paper and refrigerate for up to 12 hours. Whisk before spooning into cups.) Spoon batter into 8 greased muffin cups, filling three-quarters full; place in centre of cold oven. Turn oven to 450°F; bake for 15 minutes. Reduce heat to 375şF; bake for 20 to 25 minutes longer or until crusty and deep golden brown. Serve immediately. TIP: For 6 larger popovers, spoon batter into 6 greased 6-oz custard cups or soufflé dishes. Bake as above. Contributor: Canadian Living - December, 1999 Yield: 8 popovers Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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