Mini Yorkshire Puddings with Roast Beef

This is another great recipe from Julie Van Rosendaal's cookbook, Grazing: Portable snacks and finger foods for anytime, anywhere. As I had leftover roast beef, this looked like the perfect recipe to try.

Ingredients:

1/2 cup flour

1/2 cup milk

1 large egg

salt and pepper to taste

leftove roast beef or deli roast beef

grainy mustard, for serving

Preheat oven to 450 degrees F.

In a medium bowl, whisk together the flour, milk, egg, salt and pepper until relatively smooth.

Spray a mini muffin pan (use two if you have them) with non-stick spray (the recipe makes 16).

Pour a scant tablespoon of batter into 16 muffin cups.

Bake in oven for 15-20 minutes, until puffed and golden.

I like to add water to any "empty" muffin cups as it will help the batter to cook evenly

Top each mini Yorkshire pudding with a little pile of thinly sliced roast beef (or deli meat).

To some I added grainy dijon mustard (which I preferred)

To others I added gravy

Calories per piece: 32

Total fat: .08 g

Protein: 2.6 g