Herbed Parmesan Popovers
By: Seana Roubinek
Herbed Parmasean Popovers: Preheat oven to 375 degrees. • vegetable oil spray • 1 tablespoon butter • 2 large eggs • 3/4 cup milk, preferably whole • 1/4 cup water • 1 cup all-purpose flour • 1/2 teaspoon salt • 1/4 cup freshly grated Parmesan (can substitute feta, Swiss, Cheddar or other cheese) • 1/2 teaspoon each of any combination of two: garlic powder, chili powder, dried thyme, dried oregano, dried dill, dried basil or lemon pepper.
Generously grease nine muffin cups or a six-cup popover pan. First spray inside the cups with oil, then drizzle with melted butter or oil. In a bowl, whisk together eggs, milk and water. Add flour and dried spices and whisk mixture until combined well but still slightly lumpy.
Divide batter evenly among cups. Sprinkle the tops with Parmesan and bake in lower third of oven for 45 minutes. Cut a slit about 1/2-inch long on top of each popover with a small sharp knife and bake 10 minutes more. Makes nine servings in muffin tins.