This recipe is taken from the 2018 Milk Calendar. Whether served for breakfast, lunch or dinner, these light and airy buns are truly wonderful.
- Prep: 10 min
- Cooking: 20 min
- 2 tbsp (30 mL) butter melted and divided
- 1 cup (250 mL) milk at room temperature
- 2 eggs at room temperature
- 1 cup (250 mL) all-purpose flour
- 2 tbsp (30 mL) finely minced fresh chives or green onion
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) finely grated aged Canadian Cheddar
Preheat oven to 400°F (200°C). Brush 1 tbsp (15 mL) butter all over 12 muffin cups; set aside. Just before oven is preheated, place milk, eggs and remaining tbsp (15 mL) butter in blender. Whirl until frothy, about 1 min. Add flour, chives and salt; whirl until well mixed. For popovers to reach maximum height, place empty buttered muffin pan in preheated 400°F (200°C) oven for 3 min just before filling (don’t worry if you see a few brown bits).
Pulse mixture in blender once or twice. Remove muffin pan from oven. Immediately pour batter into hot muffin cups, filling each cup a bit more than half full. Sprinkle with Cheddar cheese. Bake for 20 min until very puffed. Serve immediately.
Don’t peek in the oven – let the popovers work their magic
Switch up the cheese – try Canadian Parmesan, Swiss or Provolone.
Top 5 Nutrients
|Calcium:||6 % / 65 mg|
|Vitamin B12:||14 %|