Muffin Tin Popovers

By Kristen Schumacher, Chef May 3, 2012
This quick and easy recipe can be changed based on your needs. Whole wheat, gluten free or all-purpose flour may be interchanged. Try adding different types of cheese, green or red onions, fresh herbs, chives, bacon or prosciutto bits. Or you can add a dollop of jam or whisk in a bit of maple syrup or honey.

Muffin Tin Popovers

4 eggs
2 cups milk
2 cups flour (Whole wheat, all purpose or gluten free Bob’s mix)
1 tsp salt
2-4 ounces shredded cheese (cheddar, manchego, or swiss etc.)
2-4 ounces small diced ham
Coconut or canola oil cooking spray

Preheat oven to 450 degrees. Spray muffin tins well and place into the oven to get hot for about 5 minutes.

Whisk eggs and milk together, add flour, salt and anything else you want.

Carefully take hot muffin tin out of the oven. Pour the batter into each muffin cup to the very top. Place on top shelf as close to the back of oven as possible.

Bake at 450 degrees for 15 minutes, and then turn oven temperature down to 350. Bake another 10 minutes. Do not open the oven door until they are done baking. 

Pop them out of muffin cups and serve immediately.


An archive of Kristen’s previous recipes published in Macaroni Kid: