Goat Cheese and Rosemary Mini Popovers

By Stina

Ingredients

• 3 whole Eggs, Room Temperature
• 1 cup Whole Milk
• 6 ounces, weight Goat Cheese
• 2 teaspoons Fresh Rosemary, Chopped
• 1/2 teaspoons Sea Salt
• 1/4 teaspoons Ground Black Pepper
• 3/4 cups All-purpose Flour

Details

Adapted from tastykitchen.com

Preparation

Step 1

1. Preheat oven to 400°F.
2. In a blender, combine eggs, milk, cheese, rosemary, salt and pepper. Blend on medium until combined.
3. Add flour and pulse until combined, about 10 to 20 seconds. Be careful not to over blend or the popovers will be tough. You just want to make sure that all of the flour is incorporated.
4. Grease a mini muffin tin with cooking spray or softened butter. Pour the batter into the mini muffin cups, filling each cup 3/4 full.
5. Place in the oven and bake until puffy and slightly golden, about 20 to 23 minutes.
6. Remove from the tin and allow to cool on a wire rack. Devour immediately.

Tips: If you forget to let the eggs sit at room temperature, just place the eggs in a bowl of warm water for a couple of minutes.