If you decide to make these delicious/simple mini cheddar popovers, make sure you….
MAKE THEM FOR COMPANY!
It’s easier to avoid eating an entire batch on your own when you have people to share them with. They’re cheesy, crunchy and slightly chewy. They’re like gougères without the fuss! Pair some with soup, dip a few in marinara sauce or stand in your kitchen leaning over a basket full of them and eat them like no one is looking. Wait…maybe you shouldn’t make them for company? It’s your call!
And we’re off!
Simple simple SIMPLE ingredient gathering.
Milk & eggs get mixed.
Flour goes in.
Cheese & herbs go in. More mixing happens and then the batter gets covered and put in the fridge for an hour.
2 mini muffin tins get buttered. They go into a hot oven for a few minutes to make the butter sizzle.
The rested batter goes into the muffin tins. Quick! Put them back in the oven.
Irresistible popovers fresh from the oven.
We won’t discuss how many popovers I ate on this day….
Unless I was somehow involved in a secret eating contest…of one…
Mini Cheddar Popovers
makes 24
(recipe adapted from Gourmet Magazine)
- 1 cup whole milk
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter, melted, divided
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup shredded white cheddar
- 2 tablespoons grated Parmesan
- 1 1/2 tablespoons chopped fresh thyme
- 1/2 teaspoon dried oregano
Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and herbs. Chill 1 hour to allow batter to rest.
Preheat oven to 425°F with rack in upper third.
Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
