Warm Manchego Cheese Popovers

"From Miami chef Carmen Gonzalez -- Manchego is a firm Spanish cheese made from sheep's milk. Posted for ZWT."
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by momaphet photo by momaphet
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
photo by Chocolatl photo by Chocolatl
Ready In:
24 muffins




  • 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.

Questions & Replies

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  1. Chocolatl
    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!
  2. Deantini
    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.
  3. KateL
    Tasty, wonderful popovers, a great compliment to Recipe #371038 #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.
  4. Muffin Goddess
    These are delightful straight out of the oven! I followed Chocolatl's lead and preheated my tins before filling them, and I don't know if the popovers technically "popped" (I've never had a popover before this), but they rose really high in the oven. Lovely little finger food, thanks for posting! Made for The Honeys for ZWT8
  5. momaphet
    Super delicious!We ate them warm from the oven with a glass of red wine for an evening snack. I left out the the olive cause I can't stand them : ) other wise I made as written except for cutting the recipe in half. Using my cast iron muffin pan I got 6 popovers. Next time I make these I might add a little onion or garlic granules. Thanks for sharing alli! Made for ZWT 8 by one of The Wild Bunch.


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