Prep 8 mins
Cook 15 mins
From Miami chef Carmen Gonzalez -- Manchego is a firm Spanish cheese made from sheep's milk. Posted for ZWT.
- 2 eggs, beaten
- 1 cup milk
- 2 tablespoons butter, melted (no substitutes)
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1 dash pepper
- 2 ounces manchego cheese, finely shredded (1/2 cup)
- 2 tablespoons cilantro, snipped
- 1 tablespoon chopped pimento-stuffed green olives
- nonstick cooking spray
- Preheat oven to 425º.
- Lightly coat 24 1 3/4-inch muffin cups with cooking spray; set aside.
- Stir together eggs, milk, butter flour, salt and pepper.
- Add cheese, cilantro and olives.
- Fill prepared muffin cups almost to the top. Bake in 425º oven for 15-17 minutes or until golden brown.
- Serve warm.
Really good! I used the 1 3/4" muffin tins, and got 21 popovers (I could have gotten 24 from the batter, but my second tin holds only 9). I preheated the sprayed tins when heating the oven, and my popovers popped beautifully. We really loved the olives in these; they were just the right touch. Thanks for posting!
WOW; these popovers were great! I did not add olives as we are not big fans. I added 1/2 tsp baking powder and next time I will add a bit more to make them rise better. I could only stretch the batter to fill 12 muffins and it was a stretch. I think there must be a mistake when is says that the recipe will make 24 muffins. We all loved these, both kids and adults. Our girls have their own recipe books that I add special dishes (on their request) to so they later on can see what they liked a certain ages. This recipe has been requested by both girls for their books. Made for 1-2-3 hits.
Tasty, wonderful popovers, a great compliment to Spanish Sizzled Shrimp #371038. The soft center typical of a popover was a change of pace for us. I made the following changes: put 1/4 cup cornflour (cornmeal pulverized in a food processor) in the 1 cup measure before filling out the 1-cup measuring cup; used 1 tablespoon of dry sherry before I added milk to the 1 cup measure; sauteed 1 teaspoon of minced garlic, 1/4 teaspoon each of dried rosemary and dried thyme in the melted butter before adding to the flour; and added a caper to the top of each muffin. Served with a light, dry Spanish white wine: Marques de la Villa, Malvasia grape, with Toro denomination of origin. I used a cupcake tin, which yielded 11 muffins for me. It took about 20 minutes to bake.