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.
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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.
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We loved these popovers - I made them as directed minus the olives because I didn't have any in the house and I added a 1/2 tsp of baking powder due to one review. I'm looking forward to making these with other kinds of cheese.
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I was so excited to see this recipe offered in the Best of 2010 Tag game! I had some Manchego cheese that I had bought for another recipe, and this was perfect for me. Loved the olives and how light and airy these turned out. If I didn't think it would mess up the fluffiness of the popover, I'd add more olives. Wonderful treat.
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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!
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Yum! These turned out like an eggy muffin. I didn't use olives because I had none on hand, and I actually used Monterey Jack cheese since thats all I had (I know, I know...the recipe is based on the manchego cheese :) ) Regardless it was good! Mine were done after 15min
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Yum Yum Yum, even my cheese hater, liked these! Not sure what I did wrong though, these didn't pop like regular popovers, no matter they were good!
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