0 recipes from contoocook and beyond


3 tsps. oil
3/4 cup milk
l egg
l egg whigte
3/4 cup flour
l/3 cup shredded cheddar cheese
Heaqt oven 425. Spray 24 mini muffin cups with nonstick cooking spray. Place muffin pans on cookie
sheet. Add l/8 tsp. oil on bottom of each cup. In small bowl combine milk, egg and egg whigte; beat well with
wire whisk. Lightly spoon flour into measuring cup; leavel off. Add floour; beat until smooth. Stir in cheese. Place pans on cookie sheet in oven for several mins. 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 for l8 to 20 mins. or until popovers are
puffed and deep golden brown. Immediately remove froim muffin cups. Serve warm. Makes 24.
Tips: one secret to high rising popovers is mixing the batter witrh room temp ingredients. To take the
chgill from the eggs, palce the unbroken eggs in warm waterl; let them stand for several mins. Microwave
the milk in safe dish at high for l mins. to warm it. Bake these popovers early in the day. Loosely cover
the complegtely cooled popovers and store them at room temp. Reheat the popovers at 425 for 5 mins
just before serving. Pillsbury cookbook

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