Friday, March 14, 2014

The Ultimate Cheese Popover Muffins

I know these muffins are not technically popovers, but I made them in a popover pan, so I think that counts. Jam packed with tons of cheesy goodness, each bite is like a little piece of heaven. If you don't have a popover pan, they make great regular muffins too. I based this recipe off my savory herbed cheese muffins.


The Ultimate Cheese Popover Muffins
makes 7-8
2 cups flour
1/4 cup cornmeal
2 tsp baking powder
1 tsp baking soda
.5 tsp salt
1 tsp herbs de Provence
8 ounces cream cheese
2 eggs
1.5 cups buttermilk
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese

Preheat your oven to 350 degrees, and oil a popover pan. Combine the baking powder, flour, cornmeal, baking soda, salt, cheeses, and herbs. In a blender or food processor, blend together the milk, eggs, and cream cheese. Combine the wet and dry ingredients. Divide the batter between the popover cups. Bake for 20-22 minutes, or until a toothpick comes out clean. Let the muffins sit for five minutes before removing to cooling racks to cool completely.

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