Cheesy Popovers
Yield
12 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
thyme
crushed |
*
|
| ¼ | teaspoon |
sage
crushed |
*
|
| ½ | teaspoon |
basil
crushed |
*
|
| 1 | cup |
unbleached all-purpose flour
|
|
| ½ | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
milk
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
thyme
crushed |
*
|
| 1.3 | ml |
sage
crushed |
*
|
| 2.5 | ml |
basil
crushed |
*
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 118 | ml |
cheddar cheese
grated |
|
Directions
Combine seasonings with milk and eggs; add flour and cheese; mix until just blended.
Pour into well-oiled muffin tins, filling ⅔ full.
Do not preheat oven.
Place muffin tin in oven, and heat to 450℉ (230℃).
Bake 30 minutes, no peeking.
Remove from oven; turn off heat.
Pierce popovers on 4 sides at right angles.
Return to oven (do NOT turn on heat).
Allow popovers to dry in oven about 10 minutes.
Serve immediately.
