When my husband and I were in Vegas for our honeymoon we had lunch at the Eiffel Tower restaurant, it was a fabulous meal, one that we have recreated at home many times. The one part of our wonderful meal we had never done was the cute little mini cheese popovers that they served us with our cream of asparagus soup. My husband simply could not get enough of these cheesy golden gems, I have made regular sized popovers for him before but there is something about the mini that he just loves. Maybe he looks at the size and figures he can consume more of them than the regular size, what ever it is we both just really love them.
3 Tsp. - Oil
¾ C. - Milk
1 - Egg
1 - Egg White
¾ C. - Flour
½ Tsp. - Johnny's Garlic Season
1/3 C. - Cheddar Cheese (shredded)
Spray 24 mini muffin cups with cooking spray, place the muffin pan on a cookie sheet. Add 1/8 of a Tsp. Oil to the bottom of each cup. In a small bowl combine the milk, egg and egg white, mix well using a whisk. Add the flour and garlic season then mix well, once fully combined stir in the cheese. Warm the cookie sheet/muffin pan in a 425 degree oven for about 5 minutes, once heated divide the batter between the muffin cups. Bake for 18-20 or until golden brown. Immediately remove popovers from the pan and serve warm.
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