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Chive popovers

(Makes 8 servings)

1 cup (140g) unbleached flour

2 large eggs,    ¼ teaspoon (1.25ml) salt

1 cup (240ml) 1 percent low-fat milk,   1/4 cup (12g) minced, fresh chives

Refrigerated butter-flavoured cooking spray.

Method:    
Preheat oven to 400oF (200oC) Gas mark 6.  Lightly coat 8 muffin cups with cooking spray.   Into the food processor or blender put the flour and salt with the eggs and process until well blended, around 10 seconds.   While it is running, pour in the milk and process until smooth, then stir in the chives.  Put mix into the prepared cups with the batter filling up to ¼ inch below the rim.   Set cups apart on the baking tray.   Bake for 35 minutes until they become puffed and brown. (Do not open the oven during cooking.)   Take from the oven and run a sharp thin-bladed knife around the edge of each one to loosen them.   Turn them out into a serving basket or plate.    

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