Friday, June 27, 2014

1 ½ cups all-purpose flour
¾ tsp salt
3 large eggs, at room temperature
1 ½ cups whole milk, at room temperature
1 ½ tablespoons fresh chives, minced
1 cup sharp cheddar, finely grated

1. Preheat the oven to 350°. Generously coat a muffin pan with vegetable or oil spray and set aside.
2. In a medium bowl, combine the flour and salt. In a measuring cup, measure out milk, add the eggs, and beat until combined.
3. Pour the wet ingredients into the dry ingredients and mix until nearly smooth. The batter will be thin with a few lumps. Fold in ½ cup of the cheddar cheese and the chives. Transfer the batter to a large measuring cup (can be done in batches) to make it easier to pour until the muffin wells.
4. Preheat the muffin pan in the oven for 2 to 3 minutes. Remove the pan and carefully pour the batter into each well, filling them a little more than halfway. Top with the remaining ½ cup of cheddar cheese. Bake for 30 to 35 minutes until tall, puffed, and golden brown.
5. Popovers are best served when they’re still warm and steamy!

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