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Lemon Dill Popovers
cup Gold Medal™ all-purpose flour
teaspoon dried dill weed
teaspoon grated lemon peel
Heat oven to 450º. Generously grease bottom and sides of 6-cup popover pan or six 6-ounce custard cups with shortening. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat).
Fill cups about half full. Bake 20 minutes.
Reduce oven temperature to 350º. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
For Lemon Poppy Seed Popovers, omit dill weed and add 1 tablespoon poppy seed to the batter.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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