These muffins or “popovers” are tiny versions of larger muffins. However, you can make these into regular sized muffins if you’d like.
Check out what my pals over at Spiced Blog had to say about this recipe:
This popover recipe has proven successful for me time-and-time again, though. My only rules are: (1) whisk the batter well (no lumps!) and (2) don’t open the oven door while baking (no peeking!). The result is a beautiful pan of golden brown popovers. For this version, I added some crumbled bacon and extra-sharp cheddar cheese (I used Cabot’s Vermont Sharp). These may be my favorite version of popovers yet! Although I do wonder how Neil Everett would refer to these. Would it be “Hashbrown Popover”?
I made these yummy little mini-muffins for a ladies breakfast one time and the ding dang things were gone before I could even get one! They must of been good 🙂
Ingredients
4 slices Hormel bacon
3 large Eggland’s Best eggs
1 cup TruMoo milk
3 Tbsp unsalted butter, melted
1¼ cups Gold Medal all-purpose flour
¾ tsp salt
1 cup sharp cheddar cheese, shredded, divided
Instructions
Cook the bacon on a large frying pan until crispy. Crumble bacon and set aside.
Preheat oven to 425°F.
Grease a 6-cup popover pan; set aside. (See note)
In a large bowl, add eggs, milk and melted butter; whisk together until well combined.
Add flour and salt; mix until batter is smooth and well combined.
Stir in the crumbled bacon and ¾ cup of shredded cheese.
Fill each cup in the pan slightly more than half-full with batter. Sprinkle the remaining ¼ cup of shredded cheese evenly across the cups.
Bake at 425°F for 15 minutes.
Without opening the oven door, reduce oven temperature to 350°F. Continue baking for 12-15 more minutes, or until popovers have puffed up and are dark golden brown in color.
Let popovers cool slightly before serving.
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Quick Tip: IServe these yummy muffins with cereal, fruit, oatmeal, or grits.
Thank you to Recipe Lion for this great recipe.
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