4 tablespoons fresh rosemary leaves 5 ounces roasted shallots* 1½ cups all-purpose flour 1½ cups reduced fat milk 4 large eggs 3 tablespoons unsalted butter, melted 1 teaspoon salt ¼ teaspoon freshly ground pepper
Calories 123 (38% from fat) • carb. 15g • pro. 4g • fat 5g • sat. fat 2g • chol. 79mg • sod. 219mg • calc. 32mg • fiber 0g
Insert the metal blade. Pulse to chop rosemary leaves, about 15 to 20 pulses. Add shallots, process until smooth, about 20 seconds. Add the flour, milk, eggs, melted butter, salt, and pepper. Process until smooth, 25 to 30 seconds. Transfer to a large measuring cup and allow to rest at room temperature for 30 to 45 minutes minutes. Preheat the oven to 425°F. Spray 12 muffin cups (½ cup size) or custard cups with cooking spray; reserve. Divide the batter evenly among the prepared muffin tins. Bake in the preheated hot oven 40 to 45 minutes. Do not open oven or disturb, the popovers might fall. Remove from the pans and serve immediately. For a dryer popover, prick each one with the blade of a thin, sharp knife after baking 40 minutes, then bake an additional 5 to 10 minutes.