Parsley Popovers

1. 1

   Preheat oven to 450u00b0.

2. 2

   Coat a 12-muffin tin with nonstick cooking spray.

3. 3

   In a large mixing bowl, combine flour, salt, milk, cold water and chopped parsley.

4. 4

   With electric mixer at high, beat mixture until just smooth.

5. 5

   Fold softly beaten egg whites into batter; mix gently, then evenly fill prepared muffin cups with batter.

6. 6

   Bake for 20 to 25 minutes, until well browned, puffed up and firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.