Ingredients for Parmesan Scallion Popovers
- about 1/4 C. grated Parmesan cheese
- 3 eggs
- 1 C. milk
- 1 C. flour
- 1/2 t. salt
- 1/8 t. cayenne pepper
- 1/2 C. chopped scalli0ns, green parts only
Preheat the oven to 425°. Generously spray 8 sections of a 12-count muffin tin. Place a generous teaspoon of Parmesan cheese in each of the greased sections.
In a small bowl combine flour, salt and cayenne pepper.
In a blender, mix milk and eggs until frothy. Add the flour mixture to the blender and mix on low speed. Scrape the edges of the blender and then mix on high speed until batter is well combined.
Gently stir the scallions into the batter by hand and then distribute the batter evenly into the 8 greased muffin tins.
Bake for 30 – 35 minutes until golden brown. After 25 – 30 minutes (about 5 minutes before you take them out of the oven), use a bamboo skewer or toothpick to poke two or three holes in each popover. This allows the hot air and steam to escape so that your popovers won’t deflate and become soggy as they cool.