Preparation:
Planning Tip: Can be baked up to 1 month ahead and frozen or up to 2 days
ahead and refrigerated. Freeze in a rigid, airtight container. Thaw before
reheating on a cookie sheet in a 350°F oven 15 minutes.
1. Heat oven to 400°F. Coat 12 regular-size (2 1/2-in.) muffin cups with
nonstick cooking spray.
2. Blend all ingredients except the dried onion in a blender, scraping down
sides 2 or 3 times. Batter will appear soupy.
3. Stir in onion flakes. Divide evenly among muffin cups.
4. Bake 30 to 35 minutes until puffed and well browned. Unmold on a wire
rack. Pierce each popover with a small knife to release steam. |
