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Servings

Prep Time

Ingredients

• 1 cup milk
• 3 eggs
• 1 cup flour
• 2 tbsp chopped sun-dried tomatoes (not in oil)
• 3/4 cup chopped pepperoni
• 1 cup grated mozzarella cheese
• 1 tbsp finely chopped basil
• 1 tbsp canola oil

Directions

1. Place oven rack in lower half of oven. Preheat oven to 400ºF.

2. Whisk together milk and eggs in a bowl; sprinkle in flour and whisk until smooth. Stir in sun-dried tomatoes, pepperoni, cheese and basil.

3. 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.

4. Let cool, then pack each into a container. Refrigerate for up to three days, or freeze. If freezing, defrost in fridge overnight.

Nutrients Per Serving

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.