Amount Per Serving
| energykilocalories | 73.97 Kcal |
| protein | 2.51 Grams |
| carbohydrates | 7.78 Grams |
| sugar | 4.46 Grams |
| sodium | 59.68 Milligrams |
| fat | 3.76 Grams |
Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.
prep
20min
cook
27min
stand
0min
total
47min
yield
24svgs
Amount Per Serving
| energykilocalories | 73.97 Kcal |
| protein | 2.51 Grams |
| carbohydrates | 7.78 Grams |
| sugar | 4.46 Grams |
| sodium | 59.68 Milligrams |
| fat | 3.76 Grams |
Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.
PREHEAT oven to 400° F. Brush mini muffin tins with butter.
COMBINE Coffee-mate natural bliss Creamer and eggs in medium mixer bowl. Beat on medium speed until well blended; add flour. Beat until smooth.
POUR into prepared muffin tins, filling each cup halfway.
BAKE for 10 minutes; reduce oven temperature to 350° F. Bake for 15 minutes or until puffed up and lightly golden.
CUT a slit in each popover; push in a Brie cube.
BAKE for 2 to 3 minutes or until brie melts. Remove from tins and place on a plate.
TOP each popover with a teaspoon of jalapeño jelly. Serve warm.
