Prep Time::10 mins
Cook Time::30 mins
Additional Time:: 1 hr
Total Time:: 1 hr 40 mins
Servings::14
Ingredients
5 large eggs, at room temperature
2 cups whole milk, at room temperature
2 cups all-purpose flour
¼ cup vegetable oil
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
1 tablespoon unsalted butter, softened
nonstick vegetable oil cooking spray
½ cup crumbled blue cheese, or to taste
Directions
Whisk eggs, milk, flour, oil, salt, and cayenne together in a large measuring cup or mixing bowl just until blended.
Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, 30 to 35 minutes.
Poke each popover with a knife to allow steam to escape. Serve hot.
Unknown Chef's Note:
While this makes 14 using a muffin pan, it makes 8 using a popover pan.