Garlic Rosemary Popovers

• nonstick cooking spray
• 1 garlic clove, peeled
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh rosemary leaves
• 1½ cups nonfat milk
• 4 large eggs
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1½ cups unbleached, all-purpose flour

Calories 111 (36% from fat) / carb. 13g / pro. 5g / fat 4g / sat. fat 2g / chol. 70mg / sod. 231mg calc. 49mg / fiber 0g

1. Preheat oven to 425°F with the rack in the lower third of the oven. Lightly coat a 12-cup muffin pan with nonstick cooking spray; reserve.
2. Put the garlic, salt, pepper and rosemary in the blender jar. Select Speed 4 and pulse to chop, 3 to 4 times. Stop to scrape down sides of jar as needed and repeat pulsing. (It does not need to be finely chopped for it will chop some more once the other ingredients are added.)
3. Add the milk, eggs and butter. Select Speed 4 and press Start. Blend until completely combined, about 20 seconds. Add the flour. Select Speed 4 and pulse until combined, about 4 times.
4. Divide the batter evenly among the 12 cups of the prepared pan. Bake for 40 minutes, or until nicely browned (it is very important to not open the oven door during baking). At the end of 40 minutes, using the tip of a paring knife, pierce the top of each popover and then allow to bake for an additional 5 to 10 minutes (this allows the popovers’ interiors to dry).
5. Serve immediately.