I was sitting with nothing to do, watching food network. Sunny Anderson was on with this easy looking recipe. My kind of cupcake! The best part was I did not have to do any shopping, I had all the ingredients. I decided to do half.. BUT, I did not end up with 12 popovers. I was only able to fill in 3 parts on the muffin tray. Oh well at least they came out right and tasty!
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| I just wish I took a pic showing you how good it looks from the inside~ |
Ingredients
- 2 eggs
- 1 cup whole milk
- 2 tablespoons butter, melted
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 cup finely grated Cheddar
- 1/4 cup finely grated Parmesan
- 2 tablespoons minced chives
- 1 teaspoon cayenne pepper
Directions
Special Equipment: 24-cup mini muffin tin
Preheat the oven to 425 degrees F.
In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour, cayenne pepper, and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne(only if you like spicy). Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.
Preheat the oven to 425 degrees F.
In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour, cayenne pepper, and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne(only if you like spicy). Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.
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