Scallion and cheddar popovers

Some magazine I can’t remember; Google has failed me.

Makes: 8

  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 3 scallions, trimmed and chopped.

Spray muffin pan and heat oven to 450. In bowl, whisk together flour and salt. In second bowl, whisk together eggs and milk. Add to flour mix; stir until just combined, blended. Fold in cheese and scallions. Fill muffin cups 3/4 full and bake for 15 minutes. Reduce oven temperature to 350 and bake 10-15 minutes, until browned and puffed. KEEP OVEN CLOSED UNTIL END OF BAKING TIME. Remove popovers from oven and immediately remove from pan. Pierce sides once with knife to release steam. Serve warm.

*Chef’s note: Sometimes simple is best. These are so so good. This was my second or third time making them and still they didn’t really pop for me, but it doesn’t matter! They are still cute and delicious. Be sure to grease the pan very well. They also would be good with chives instead of scallions and some white cheddar in place of the yellow!

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