1 cup all purpose flour (250 mL)
1/4 tsp salt (1 mL)
3 eggs, room temperature (3)
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)
1. Preheat oven to 450°F (220°C)
2. 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.
3. When the oven is ready, heat the muffin pan for 1 to 2 minutes, until it is very hot. Spray evenly with canola oil.
4. 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.
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.
- Serving Size
- 1 popover
- Total Fat
- 4.2 g
- Saturated Fat
- 1.6 g
- 54 mg
- 97 mg
- 9.2 g
- 0.3 g
- 1.1 g
- 4.8 g
- 63 mg