Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  flour
  1                cup  milk
  3              large  eggs
  2               Tbsp  melted butter
     1/2           tsp  salt
     1/4           tsp  pepper
     1/3           cup  dried minced onion

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.

Nutritional Information:

1120 Calories (kcal); 46g Total Fat; (37% calories from fat); 41g Protein; 133g Carbohydrate; 656mg Cholesterol; 1589mg Sodium