Blue Cheese Mini Popovers

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 pinch pepper
• 1 tablespoon of chopped flat-leaf italian parsley
• 3/4 cup whole milk (room temp)
• 1 egg (room temp)
• 1/2 tablespoon unsalted butter, melted
• 2 -3 ounces strong blue cheese (such as roquefort, buttermilk or stilton)

Recipe

• 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, 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.