Total Time
35mins
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Position a rack in the lower third of an oven and preheat to 450°F.
  2. Generously 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)
  3. In a large bowl, whisk together the flour, salt, white pepper and parsley.
  4. In a large measuring cup, whisk together the milk, eggs and butter.
  5. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don’t worry if a few lumps remain).
  6. Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
  7. Place 1 - 1.5 teaspoons crumbled cheese in the center of each filled cup.
  8. Bake for 10 minutes. (Do not open the oven door during this time.)
  9. Reduce 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.
  10. Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. (*Note" No pricking required).
  11. You can also let these cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.