goat cheese and rosemary mini popovers

Posted by In Sock Monkey Slippers with 7 Comments

Is there anything better than a fresh warm popover? Popovers are so insanely easy I don’t know why I don’t make them more often. Oh wait, yes I do. Because there is not one ounce of willpower in me to resist eating the entire batch.

Quick and easy, these Goat Cheese and Rosemary Mini Popovers are light and airy with a deep flavor that is sinfully good.

Goat Cheese and Rosemary Mini Popovers makes 20

3 eggs, room temperature*
1 cup whole milk
6 oz. goat cheese
2 tsp fresh rosemary, finely chopped
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
3/4 cup all purpose flour

*cooks tips: If you forget to let the eggs sit at room temperature like I always do, just place the eggs in a bowl of warm water for a couple of minutes.

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 the way 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.

So incredibly good and I have witnessed my child try to sneak them out of the kitchen.

Goat Cheese and Rosemary Mini Popovers makes 20

3 eggs, room temperature*
1 cup whole milk
6 oz. goat cheese
2 tsp fresh rosemary, finely chopped
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
3/4 cup all purpose flour

*cooks tips: If you forget to let the eggs sit at room temperature like I always do, just place the eggs in a bowl of warm water for a couple of minutes.

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 the way 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.

Laurie @SimplyScratch

Monday, 10 October, 2011 at 22:50

Mmmmm I LOVE popovers! Thanks for sharing this recipe… and the subtle hint that I’ll need to hide these from my children! <3

Lauren

Monday, 10 October, 2011 at 22:52

Oh dear. I love goat cheese. And rosemary. And popovers. This means trouble.

Jennifer @ Mother Thyme

Friday, 14 October, 2011 at 9:27

These had me at Goat Cheese! I have not had popovers in so long and I love the addition of Rosemary! These are absolutely divine! Can not wait to try!

Allegra

Friday, 14 October, 2011 at 14:04

Hi! Just found your blog via your PBS interview, and I’m hooked. I have some extra goat cheese to use up, so these look perfect. I don’t have a mini muffin pan, though, so is it possible to use a regular sized muffin pan? Thanks!

In Sock Monkey Slippers

Friday, 14 October, 2011 at 14:55

Well, welcome! Glad to have you here. I’ve never tried popovers before in a regular muffin tin. I have used a traditional popover tin and a mini muffin tin for this recipe. All I can say is give it a try. What is cooking but a lot of trial and error? If you do, I sugest filling the cups 3/4 full and increasing the cooking time until the popovers are slightly golden. Let me know how it goes!

Monday, 17 October, 2011 at 13:06

Popovers in muffin pans complete! They took a little longer to cook but tasted great- thanks!

In Sock Monkey Slippers

Monday, 17 October, 2011 at 22:15

Thanks for letting me know! Glad it worked out.

welcome!

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