Mini Cheddar Popovers Recipe - Vegetarian Times

Mini Cheddar Popovers


Popovers are the American version of British Yorkshire puddings. Melted Cheddar and a hint of spice make these old-fashioned puffs irresistible, hot or cold. For maximum rise, preheat the oven for 30 minutes to be sure it reaches 500°F, allow eggs to reach room temperature, and make sure milk is warm before mixing the batter.

  • 24Servings


  • 3 large eggs, at room temperature
  • 11/4 cups low-fat or whole milk, warmed until lukewarm
  • 11/4 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper
  • 2/3 cup grated extra-sharp Cheddar cheese
  • 1/4 cup finely chopped fresh chives
  • 1 Paprika or smoked paprika for dusting, optional


1 | Set oven rack in bottom third of oven, and preheat oven to 500°F. Coat 24-cup mini muffin pan well with cooking spray. 2 | Whisk eggs in medium bowl 1 minute with hand whisk, or until light yellow and frothy. Whisk in milk until combined. Stir in flour, salt, pepper, and cayenne pepper, then stir in cheese and chives. 3 | Spoon batter into prepared muffin cups, filling almost to rim. Place on bottom rack in oven, reduce oven heat to 450°F, and bake 15 minutes. Reduce oven heat once more to 350°F, and bake 5 to 10 minutes more, or until popovers are deep golden brown. 4 | Immediately unmold popovers to prevent sticking. Dust with paprika (if using). Serve hot or at room temperature.

Nutrition Information

  • Calories: 50
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 27 mg
  • Fat Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 83 mg
  • Sugar Content: 1 g