Mini Cheese Popovers
Sunday, November 15, 2009 at 5:31PM 
Sunday Brunch; A weekly posting for the men of the house who say they cannot live on cupcakes alone. Though, this is disputed by my step son Dan who thinks he probably could!
A week ago I didn't know what a popover was, but catching up on my back log of Martha Stewart TV episodes (have I mentioned more than 10 times I love "Martha"?) I saw her make popovers... this is my adaptation of Martha Stewart's recipe. I served them with scrambled egg, bacon, mini sausage & cherry tomatoes.
If you're of British descent you will know this batter as being similar to Yorkshire pudding batter.
Mini Cheese Popovers
Ingredients
Makes 12
• 1 tablespoon unsalted butter
• 1 cup plain (all-purpose flour)
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cups milk
• 1/4 fresh grated Parmesan cheese
• I tsp prepared American Mustard
• 1 cup grated tasty cheese (mature cheddar)
Directions
1. Preheat oven to 230c (450F). Spray grease a mini popover tin.
2. In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, mustard, parmesan and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
3. Fill the popover cups two-thirds to three-quarters full, divide grated cheddar between cups.
4. Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 175c (350F), and bake until well browned, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
*Notes; Batter can be made in a food processor or with a blender. If you don't a have a mini popover tin, dariole moulds, muffins tins, custard cups all make suitable replacements, however cooking times will vary.