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Herbed Cheddar and Chive Popovers
These herb and cheese popovers are light, delicious, and a snap to whip up for a fancy holiday meal or weekday dinner. Add any leftovers to lunches for a wonderful midday snack.
Updated
Ingredients
- 1 cup all purpose flour (250 mL)
- 1/4 tsp salt (1 mL)
- 3 eggs, room temperature
- 1 cup milk, room temperature or heated slightly to warm (250 mL)
- 2 tsp canola oil (10 mL)
- 2 tsp chives (10 mL)
- 1 Tbsp fresh parsley (15 mL)
- 1/4 tsp dried rosemary (1 mL)
- 1/4 tsp dried thyme leaves (1 mL)
- 1/4 tsp dried sage leaves (1 mL)
- 1/2 cup sharp cheddar, shredded (125 mL)
Directions
- Preheat oven to 450°F (220°C)
- Measure flour, salt, eggs, milk, and canola oil into a large mixing bowl. Beat well to combine ingredients. Mixture should be smooth. Stir in the remaining ingredients. Set aside.
- When the oven is ready, heat the muffin pan for 1 to 2 minutes, until it is very hot. Spray evenly with canola oil.
- Pour batter into muffin pan cups and place in oven. Bake for 10 minutes. Reduce heat to 350°F (180°C) and continue to cook for 10 minutes or until popovers have risen completely and are golden brown in colour.
Nutritional Analysis
| Calories | 95 |
|---|---|
| Total Fat | 4.2 g |
| Saturated Fat | 1.6 g |
| Cholesterol | 54 mg |
| Sodium | 97 mg |
| Carbohydrates | 9.2 g |
| Fiber | 0.3 g |
| Sugar | 1.1 g |
| Protein | 4.8 g |
| Potassium | 63 mg |
