CHEDDAR CHIVE POPOVERS
Steps:
- Prehet the oven to 450°. Spray a popover pan liberally with vegetable spray -- cover the interior and around the top. (Can also use muffin tins).
- To a blender add the eggs, milk flour, salt and butter IN THAT ORDER. Blend for 15 seconds. Scrape down the sides of the blender with a spatula and blend for an additional 15 seconds until combined.
- Add the cheddar cheese and chives and blend until just mixed.
- Fill the popover tins 2/3 full with batter and put into the hot oven. Bake for 20 minutes.
- Reduce the heat to 350° and cook for an additional 10 minutes.
- Remove the popovers from the oven and use a sharp knife to prick the dome of each muffin to allow steam to escape. Let the muffins rest in the popover tin for 5 minutes before turning them out onto a wire rack.
- Serve warm with butter.
Nutrition Facts : Calories 138 kcal, Carbohydrate 3 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 106 mg, Sodium 168 mg, Sugar 2 g, ServingSize 1 serving
CHEDDAR CHEESE POPOVERS
Make and share this Cheddar Cheese Popovers recipe from Food.com.
Provided by annconnolly
Categories Quick Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Generously butter 6 cups in a popover pan or 6 six ounce custard cups.
- In a large bowl, beat eggs well with mixer.
- At low speed add milk.
- Add flour and salt and beat until smooth.
- Stir in melted butter.
- Fill cups 1/2 full with batter.
- Top with cheese and pour in remaining batter.
- Bake 50 minutes or until puffed and deep golden brown.
- Let pans cool 1 minute and then loosen with a knife.
- Serve with hot with butter and fresh fruit.
Nutrition Facts : Calories 271.9, Fat 15, SaturatedFat 8.6, Cholesterol 143, Sodium 285.9, Carbohydrate 22.6, Fiber 0.7, Sugar 0.3, Protein 11.1
CHEDDAR CHIVE POPOVERS RECIPE - (4.4/5)
Provided by HeatherS
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Place muffin pan in oven while heating. In blender, puree eggs, milk and cheese 15 sec. Add flour, garlic salt and chives. Blend 15 sec. or until just combined. Remove hot muffin pan from oven; coat with cooking spray and add 1/4 tsp. oil to each well in pan. Divide batter evenly among wells. Bake 20 min.; reduce oven temperature to 375°F. Bake 15 min. more or until popovers are golden brown. Immediately insert tip of small sharp knife into sides of popovers to allow steam to escape. Serve warm. Per serving: Cal. 126 Pro. 6g Carb. 14g Fiber Og Sugar hol. 69mg Sod. 148mg Total fat: 5g Sat 2g Tra 0gn
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- Preheat the oven to 450°F, and thoroughly grease your popover pan. Melt the tablespoon of butter in your bowl and set it aside to cool slightly. Break the eggs into the same bowl (with the butter) and whisk gently. Then whisk in the flour, salt, and milk until just barely blended; a few lumps are fine.
- Add in the cheddar cheese and chives and, using a rubber spatula, gently fold the cheese and chives into the batter. Don't over mix.
- Fill the cups 2/3 full (3/4 full for large popovers), and bake at 450 degrees for 15 minutes. Then, reduce the oven temp to 350 degrees and bake for an additional 20 minutes. (Do not open the oven! Opening the oven door in the first 20 minutes can cause them to collapse.)
- When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. Serve immediately.
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