Preheat the oven to 425 degrees F.
In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in
the flour and salt and fold in the cheeses and chives until evenly
incorporated. Cover batter and refrigerate for 30 minutes.
Put a mini muffin pan on the middle rack in the oven to warm for 10
Remove muffin tin from oven (careful, hot!) and pour the batter into the
cups of the hot tin, filling almost to the top. Lightly sprinkle with
Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove
from the oven and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 mini (32g)|
|Recipe Makes: 24 minis|
|Calories from Fat: 31 (48%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 91.8mg||28 %|
|Sodium 119.2mg||4 %|
|Potassium 47.7mg||1 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.2g|
|Protein 3.7g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 64
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