Bleu Mont Cheddar Popovers
I'm not sure when brunch became such a big deal, but I'm glad it happened in my life time. I dolefully admit, I would pay $12 for avocado toast and not think twice about it. I will happily wait in lines that wrap around buildings for a pastry. I also think it's healthy to make fun of myself when I stand on a table to take a picture of pancakes, while exclaiming "anything for the gram"! If you plan on brunching during this three day weekend, give these Bleu Mont Cheddar Popovers a try. Serve them right out of the oven for the perfect bite - part crispy cheese bits and part cheddar-y molten center. Simple and easy, you can whip them up faster than any waitlist for waffles.
1 1/4 cups Mill King Whole Milk
3 tablespoons Lucky Layla Golden Butter, melted (more for greasing pan)
1 1/4 cups all-purpose flour, sifted
1/4 teaspoon sea salt
1 cup Bleu Mont Cheddar, grated
Heat oven to 400. Generously butter 12 muffin tins. Beat eggs well with a mixer, then add milk and mix at low speed. Add flour and salt, mix until smooth. Stir in melted butter. Fill cups half full with batter, top with Bleu Mont and pour in remaining batter. Bake uninterrupted for 45 minutes or until puffed and deep golden brown. Allow to cool for a few minutes and serve warm.
1 1/4 cups all-purpose flour, sifted
1/4 teaspoon sea salt
1 cup Bleu Mont Cheddar, grated
Heat oven to 400. Generously butter 12 muffin tins. Beat eggs well with a mixer, then add milk and mix at low speed. Add flour and salt, mix until smooth. Stir in melted butter. Fill cups half full with batter, top with Bleu Mont and pour in remaining batter. Bake uninterrupted for 45 minutes or until puffed and deep golden brown. Allow to cool for a few minutes and serve warm.
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