29 May 2010


I know - this is supposed to be mostly about IF, but the truth is, I'm about to go camping for the weekend (I'll be off camping by the time you read this) and I was trying to work out what I was going to post in the  meanwhile.  A secondary considerations is that I don't really have anything of note on the IF front as we're still in a holding pattern and waiting for our appointment next week.

Anyway, popovers have become a kind of favorite in my house.  It started with the Gruyère-Chive mini-popovers, and has become garlic cheese mini-popovers, and sweet cinnamon mini-popovers, and just about any variation that's convenient.  So I'm sharing the basic recipe - and then you all can modify to your heart's delight.  Plus - they take about 25 minutes to whip up from start to finish.

Basic Mini-Popovers
makes 24

1 1/4 cups milk (room temp)

1 T melted butter or Oil
2 eggs (room temp)
1/2 t salt
1 cup Flour

Option 1: Gruyère-Chive

3 oz Gruyère (finely grated)
1-2 T snipped chives.

Option 2: Garlic Cheese (pictured)

3 oz shredded cheese (Mexican blend or Cheddar)
1 t granulated garlic
(or minced garlic cloves to taste)

Option 3: Sweet Cinnamon

1 T Splenda or Sugar
1 t ground cinnamon

Basic Directions: Preheat oven to 450.  Spray mini-muffin pan with oil.  Put the liquid ingredients into your blender  and put the dry ingredients on top of them.  use the blender to mix them all up (or mix by hand with a whisk - both methods work).  Pour equal amounts into each muffin cup (almost full, but not quite) and put them into the preheated oven.  after 10 minutes, turn the temp down to 350 and bake for 8-10 minutes more.

Changes for Options 1 & 2: Add the chives or garlic with the dry ingredients, and put about 1 t (or more if you wish, you might have to grate more cheese) of cheese on top the batter in each muffin cup.'

Changes for Option 3:  Follow basic directions, adding the sugar and cinnamon in with the dry ingredients.

They disappear as fast as they come out of the oven.  One tip - if you don't want them to collapse in the center, poke them with a toothpick or a fork as soon as they come out of the oven to let the steam escape.

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