| 2 | cups Gold Medal® all-purpose flour |
| 2 | cups fat-free (skim) milk |
| 1 | teaspoon dried basil leaves |
| 1/2 | teaspoon onion salt |
| 2 | eggs |
| 4 | egg whites |
| 1. | Heat oven to 450ºF. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray. |
| 2. | Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth. |
| 3. | Fill cups about 1/2 full. Bake 20 minutes. |
| 4. | Reduce oven temperature to 350º. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. |
|
| Popovers are the original quick bread. Before the invention of baking powder in 1850, popovers were one of the few types of bread that could be made quickly. |
|
| Perfect popovers are easy to achieve. Two tips: Don't underbake, and don't peek! Opening the oven door lets in cool air, which can cause the popovers to fall. |
Nutrition Information:
100 ( 10 ); 1 g ( 0g); 35 mg; 120 mg; 18 g ( 1 g); 6 g 2 %; 0%; 6 %; 6 % 1 ; 1/2