MINI CHEDDAR POPOVERS
3 teaspoons oil
3/4 cup milk
1 egg
1 egg white
3/4 cup all-purpose flour
1 1/3 oz. (1/3 cup) shredded Cheddar cheese
All ingredients should be room temperature.
Heat oven to 425 degrees F. Spray 24 miniature muffin cups with nonstick cooking spray. Place muffin pans on cookie sheet. Add 1/8 teaspoon oil to bottom of each cup.
In small bowl, combine milk, egg and egg white; beat well with wire whisk. Lightly spoon flour into measuring cup; level off. Add flour; beat until smooth. Stir in cheese.
Place prepared pans on cookie sheet in oven for several minutes to heat. Remove cookie sheet from oven; quickly divide batter evenly into hot muffin cups, filling each cup about 2/3 full.
Bake at 425 degrees F for 18 to 20 minutes or until popovers are puffed and deep golden brown. Immediately remove from muffin cups. Serve warm.
MAKE-AHEAD TIP:
Bake these popovers early in the day. Loosely cover the completely cooled popovers and store them at room temperature. Reheat the popovers at 425 degrees F for 5 minutes just before serving.
Makes 24 popovers
From: Recipelink.com
Source: Recipe booklet: Holiday Parties, Pillsbury Classic Cookbooks, December 1999 #226
3 teaspoons oil
3/4 cup milk
1 egg
1 egg white
3/4 cup all-purpose flour
1 1/3 oz. (1/3 cup) shredded Cheddar cheese
All ingredients should be room temperature.
Heat oven to 425 degrees F. Spray 24 miniature muffin cups with nonstick cooking spray. Place muffin pans on cookie sheet. Add 1/8 teaspoon oil to bottom of each cup.
In small bowl, combine milk, egg and egg white; beat well with wire whisk. Lightly spoon flour into measuring cup; level off. Add flour; beat until smooth. Stir in cheese.
Place prepared pans on cookie sheet in oven for several minutes to heat. Remove cookie sheet from oven; quickly divide batter evenly into hot muffin cups, filling each cup about 2/3 full.
Bake at 425 degrees F for 18 to 20 minutes or until popovers are puffed and deep golden brown. Immediately remove from muffin cups. Serve warm.
MAKE-AHEAD TIP:
Bake these popovers early in the day. Loosely cover the completely cooled popovers and store them at room temperature. Reheat the popovers at 425 degrees F for 5 minutes just before serving.
Makes 24 popovers
From: Recipelink.com
Source: Recipe booklet: Holiday Parties, Pillsbury Classic Cookbooks, December 1999 #226
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