Bite-Size Blue Cheese Popovers
- Total Time
The batter can be made ahead and refrigerated, covered, for up to 2 days.
egg white(s)6 large
low-fat milk1 cup(s)
all-purpose flour¾ cup(s)
whole wheat flour¼ cup(s)
blue cheese3 Tbsp, finely crumbled
olive oil2 Tbsp
rosemary1 Tbsp, fresh, chopped
table salt¼ tsp
- Preheat the oven to 400°F. Spray a 24-cup mini-muffin pan with nonstick spray.
- Whisk the egg whites in a large bowl until frothy. Add the remaining ingredients and whisk just until the flour is no longer visible. Fill each muffin cup about three quarters full with the batter.
- Bake the popovers until puffed and golden, about 25 minutes. Remove the popovers from the muffin cups. Serve hot. Yields 4 popovers per serving.