Ingredients
| 2 tbsp | (30 ml) | butter, melted and divided |
| 1 cup | (250 ml) | milk, at room temperature |
| 2 | eggs, at room temperature | |
| 1 cup | (250 ml) | all-purpose flour |
| 2 tbsp | (30 ml) | finely minced chives or green onion |
| 1/2 tsp | (2 ml) | salt |
| 1/2 cup | (125 ml) | finely grated aged Canadian cheddar cheese |
Directions
- Preheat oven to 400°F (200°C). Brush 1 tbsp (15 ml) butter into all tins of a 12 tin muffin tray; set aside.
- Just before oven is preheated, place milk, eggs, and remaining 1 tbsp (15 ml) butter in a blender. Blend until frothy, about 1 minute.
- Add flour, chives, and salt; blend until well mixed.
- For popovers to reach maximum height, place empty buttered muffin pan in preheated 400°F (200°C) oven for 3 minutes just before filling.
- Pulse mixture in blender once or twice. Remove muffin pan from oven. Immediately pour batter into hot muffin tins, filling each one a bit more than half full. Sprinkle with cheddar cheese.
- Bake for 20 minutes until very puffy. Serve immediately.