Mini Blue Cheese Popovers
Ingredients
- 1 cup whole milk
- 2 large eggs
- 6 tablespoons unsalted butter, 2 melted and 4 cold, divided
- 1 cup plus 3 tablespoons Wondra Gravy Flour
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 4 ounces crumbled blue cheese, divided
Instructions
Preheat oven to 425 degrees. In the bowl of a standing mixer with whisk attachment, combine the milk, eggs, 2 tablespoons melted butter, flour, thyme, salt, black pepper, cayenne pepper and garlic powder. Whisk until smooth. Stir in 4 tablespoons blue cheese; let sit for 15 minutes. (Batter can be made in advance, covered and refrigerated for up to 24 hours. Bring to room temperature and lightly beat before baking.) Cut each tablespoon of reserved cold butter into 6 pieces. Once oven is preheated, drop a piece of cold butter into each cup of a 24 cup mini-muffin pan. Place pan in oven and warm for 10 minutes. Remove pan from oven and divide batter evenly among muffin cups. Bake for 15 minutes (do not open oven door during baking). Reduce heat to 350 degrees and continue baking until golden brown and puffed, 15 to 20 additional minutes. Five minutes before the end of the baking time, open oven door and quickly release steam in each popover by piercing the tops with a sharp knife. When done, remove from oven and garnish with equal amounts of reserved blue cheese. Serve immediately. Makes 2 dozen mini popovers.