Mutant Muffins
As much as I love eating popovers I actually think I like the process of making them even more. It is like watching some fascinating science experiment that mutates right in front of your eyes. Out of nowhere this seemingly harmless batter just begins to morph and expand into this magical mushroom cloud in your oven. When this happens it leaves the middle of the popover full of giant air pockets which are perfect for holding little pools of melted butter just waiting to trickle down your chin, now doesn't that sound good.
Sharp Cheddar Popovers2 eggs
1 c. water
1/2 tsp. salt
1 c. all-purpose flour
1/4 c. shredded sharp cheddar cheese, well packed
In bowl, beat eggs, water, salt and flour until smooth, using a wire whisk. Blend in the cheese. Grease popover pans generously, you may also use a muffin pan. ]
Fill cups no more than 2/3 full.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35 minutes longer. Remove from cups. Pierce a hole into side of each popover to allow steam to escape to keep popovers crispy. Keep in warm oven no longer than 10 minutes before serving.
Makes 6 to 8 popovers.
Photo/JMackinell/Flickr
Photo/JMackinell/Flickr
4 comments:
I like popovers too, we have the special popover pan. I have never tried putting cheese in them, it sounds like a yummy addition. Usually I put some of the meat drippings in the bottom of the pan. Your pic made me hungry to make some again.
I have always wanted to make popovers but are scared of them. I bought the special pan and sold them at a yard sale. Brand new!
Speaking of sale
Just thought I would let you know.
We are having a just because giveaway
$50 gift certificate.
No need to folllow or twiiter, or blog, just say what you think you might like and leave a comment.
http://gafoodies.blogspot.com/
Don't worry about getting rid of your pans Jeanette, muffin tins work just as well.
The pan drippings are a nice touch Rochelle, they would be like little mini Yorkshire puddings.
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