Quick and easy, mini cheese popovers can be served like I did with bacon, mini sausage, cherry tomatoes & scrambled egg or alone served with a pat of butter & freshly cracked pepper.
Preheat oven to 230c. Spray grease a mini popover tin.
In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, mustard, parmesan and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
Fill the popover cups two-thirds to three-quarters full, divide grated cheddar between cups.
Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 175c and bake until well browned, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately
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