Mini Cheese and Chive Popovers Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupGourmet, Wine Pairing
Ingredients
| Eggs- 2nos, room temperature | ||
| Milk- 2/3 cup, room temperature | ||
| Pillsbury BEST All Purpose or Unbleached Flour- 2/3 cup | ||
| Cheddar Cheese | 3 Tablespoon, finely shredded | |
| Chopped chives | 1 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Butter | 2 Tablespoon | |
Directions
GETTING READY
1) Preheat the oven to 450°F.
2) Coat the sides and bottom of 18 small muffin cups with butter.
MAKING
3) In bowl, whisk the eggs until foamy.
4) Pour in the milk and mix well.
5) Stir in flour, cheese, chives, garlic powder, salt and butter.
6) Beat just until batter is smooth and foamy on top.
7) Slowly pour batter into coated cups, to fill within 1/4 inch of top.
8) Bake in the oven for 10 minutes.
9) Keep the doors closed all the times, to maintain the constant temperature.
FINALIZING
10) Lower the temperature to 350°F. and bake for 10 to 20 minutes or until the mixture fluffs up and deep golden brown.
11) Take the muffin cups and insert a sharp knife into each popover to let the steam to escape.
12) Remove from pan.
SERVING
13) Serve hot over the bed of mixed salad.
1) Preheat the oven to 450°F.
2) Coat the sides and bottom of 18 small muffin cups with butter.
MAKING
3) In bowl, whisk the eggs until foamy.
4) Pour in the milk and mix well.
5) Stir in flour, cheese, chives, garlic powder, salt and butter.
6) Beat just until batter is smooth and foamy on top.
7) Slowly pour batter into coated cups, to fill within 1/4 inch of top.
8) Bake in the oven for 10 minutes.
9) Keep the doors closed all the times, to maintain the constant temperature.
FINALIZING
10) Lower the temperature to 350°F. and bake for 10 to 20 minutes or until the mixture fluffs up and deep golden brown.
11) Take the muffin cups and insert a sharp knife into each popover to let the steam to escape.
12) Remove from pan.
SERVING
13) Serve hot over the bed of mixed salad.
Chef
