Saturday, April 17, 2010

Broccoli Cheddar Popovers

I got this recipe from the Desert News and it's a fast substitute for dinner rolls.  We don't have a popover tin so use a muffin tin.  It's important to grease it well, and put in the butter.  I didn't last time and the popovers were pretty much a disaster and a major headache to remove.


2 Tablespoons unsalted butter, melted
1 c all-purpose flour
½ tsp salt
¼ tsp ground black pepper
1 c milk
3 eggs
½ c shredded cheddar cheese (I'm a fan of smoked cheddar)
3/4 c fresh broccoli, washed and chopped into small pieces.

Heat the oven to 450 F.

Prepare 12 muffin tins (or 6 popover tins, if you have them) by spraying each cup with cooking spray (or rubbing with vegetable oil) and drizzling about ½ tsp of the butter in each.

In a medium bowl, whisk together the flour, salt and pepper. Add the milk and eggs.  Whisk vigorously until the batter is smooth, about 2 minutes. Whisk the cheese into the batter.

Fill each of the prepared popover cups about a third full with batter; there will be batter left over.

Divide the chopped broccoli between the cups, then divide the remaining batter between the cups, pouring it over the broccoli (the cups should be about two-thirds full).

Bake the popovers for 20 minutes, then reduce the heat to 325 F and bake for an additional 10 to 12 minutes, or until the popovers are risen and deep golden brown. Transfer the popovers to a wire rack to cool briefly. Serve warm.

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