Mini Provolone Popovers Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Steps:

• Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
• Preheat oven to 425°F with rack in upper third.
• Butter a 24-cup mini-muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
• Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
• Cook's Note
• Batter can be made 1 day ahead and chilled.
• EB Fact
• Eggland's Best eggs have 10 times more Vitamin E than ordinary eggs. One large EB egg will give you 25% of the daily recommended intake for Vitamin E.
• Tips
• Easy Adds: Add shallots in place of chives and prosciutto or ham for a meatier option.
• Save calories by spraying the pan in place of butter and substituting 1% milk for whole milk.
• Nutrition Information
• Serving size: 1 serving
• Calories: 48
• Fat: 2g (44% calories from fat)
• Cholesterol: 20mg
• Sodium: 78mg
• Total Carbohydrate: 5g
• Dietary Fiber: trace
• Protein: 2g

Steps:

• 1. Get all ingredients together.
• 2. Preheat oven to 450 degrees. Generously butter the muffin tins, and set aside.
• 3. In a mixing bowl, stir together the sifted flour and the salt. Wisk in the milk, melted butter, and slightly beaten eggs. Wisk until well blended. The batter should have the consistency of thick cream. Set aside. Give a stir just prior to filling tins.
• 4. When the oven is preheated place buttered tins into the center of the oven, about 2 minutes. Watch carefully, you don't want the butter to burn. Remove tins after about 2 minutes and fill with batter no more than two-thirds full.
• 5. Bake in the center of the oven for 15 minutes. Lower oven to 350 degrees and continue to bake 15-20 more minutes or until well risen and rich golden brown. Do not open the oven door. Even if they look done. Brown is good, golden brown is much better. Even if they look like they are done and you still have 10 minutes on the clock. Let them cook. If you don't they will have an eggy texture.
• 6. You can make it your own. Apple butter or cinnamon butter go great. Instead of vanilla use almond extract. Drizzle with pure maple syrup or honey. Add some shredded cheese. You will just love these, and they are worth the effort. Enjoy.