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Whole-wheat popovers.

Helen Robinson, Clifton, Texas

These crisp popovers are made with broth instead of the usual milk; wholewheat flour adds its toasty flavor. Enjoy them hot for breakfast, lunch, or dinner.

3 large eggs 1 cup regular-strength chicken broth 2/3 cup whole-wheat flour 1/3 cup all-purpose flour Butter 6 nonstick muffin cups or popover cups (each 2 to 2 1/2 in. wide).

In a blender, whirl to smoothly mix the eggs, chicken broth, whole-wheat flour, and all-purpose flour. At once, pour the batter equally into the buttered cups.

Bake in a 375|degrees~ oven until the popovers are very well browned and firm to the touch, 45 to 50 minutes. Run a knife between each cup and popover; invert and serve hot. Makes 6 popovers.

Per popover: 113 cal. (25 percent from fat); 6 g protein; 3.1 g fat (0.9 g sat.); 16 g carbo.; 41 mg sodium; 106 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Robinson, Helen
Article Type:Column
Date:Apr 1, 1993
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