I was looking for a recipe to compliment a lighter apricot-balsamic roast chicken dish and stumbled onto these from the William Sonoma website and made a few minor adjustments. I was pleasantly surprised that not only did I like them, but DH (not a huge fan of blue cheese) ate 3 of them straight out of the oven. They are a nice treat from the usual biscuits or rolls.
My Private Note
mini po ...
Units: US | Metric
- 1Position a rack in the lower third of an oven and preheat to 450°F.
- 2Generously one 12-cup mini-muffin pan/mini popover tin with vegetable oil. (*If using a mini-muffin tin, make absolutely sure it is a quality non-stick pan or your popovers will not release after baking)
- 3In a large bowl, whisk together the flour, salt, white pepper and parsley.
- 4In a large measuring cup, whisk together the milk, eggs and butter.
- 5Pour the wet ingredients over the dry ingredients and whisk together until just combined (don’t worry if a few lumps remain).
- 6Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
- 7Place 1 - 1.5 teaspoons crumbled cheese in the center of each filled cup.
- 8Bake for 10 minutes. (Do not open the oven door during this time.)
- 9Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
- 10Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. (*Note" No pricking required).
- 11You can also let these cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.
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Nutritional Facts for Blue Cheese Mini Popovers
Serving Size: 1 (30 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 55.4
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 1.6 g
- Cholesterol 23.9 mg
- Sodium 126.9 mg
- Total Carbohydrate 4.8 g
- Dietary Fiber 0.1 g
- Sugars 0.8 g
- Protein 2.5 g