Best Mini Provolone Popovers Recipes

MINI PROVOLONE POPOVERS

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 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.

MINI PROVOLONE POPOVERS

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