MINI PROVOLONE POPOVERS

Mini Provolone Popovers image

Yield 24 popovers

Number Of Ingredients 9

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1 cup whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons unsalted butter, melted, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated Parmesan
1 1/2 tablespoons chopped chives

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