September 11th, 2012
Recipe by LeeAnne Wright
Place oven rack in lower half of oven. Preheat oven to 400ºF.
Whisk together milk and eggs in a bowl; sprinkle in flour and whisk until smooth. Stir in sun-dried tomatoes, pepperoni, cheese and basil.
Divide oil between 8 cups in a muffin tin; place muffin tin in oven to heat oil for 5 minutes. Remove tin from oven and divide batter between the cups. Place tin back in oven and immediately reduce temperature to 350ºF. Bake for 20 minutes or until popovers are puffed and golden.
Let cool, then pack each into a container. Refrigerate for up to three days, or freeze. If freezing, defrost in fridge overnight.
286 calories, 33 g fat, 123 mg calcium, 785 mg sodium, 18 g carbohydrates, 1 g fibre, 15 g protein. Excellent source of vitamin B12 and selenium; source of calcium and iron.