1. Lightly coat 12 muffin cups with beef drippings. 2. Heat 3 T. beef drippings in small skillet over medium-high heat. Add shallot and garlic and stir to coat; cook, stirring frequently, until softened, 2-3 minutes. 3. Place flour, salt, eggs, the water, milk, parsley, and remaining beef drippings in food processor. Process just until blended. Transfer to mixing bowl and let stand at room temperature for 30 minutes. 4. Heat oven to 425 degrees. 5. Stir cooked shallot and garlic into batter. Fill prepared muffin cups two-thirds full with batter. 6. Bake puddings 15 minutes. Reduce heat to 375 degrees and bake until puffed and golden brown, about 15 minutes. Serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
