Creamy Cheddar Cheese Popovers
|All purpose flour||1 Cup (16 tbs)|
|Mexican seasoning/1/4 teaspoon chili powder and a dash each ground cumin, garlic powder, and oregano leaves||1⁄2 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Melted butter/Margarine||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
|Ripe olives||1⁄4 Cup (4 tbs), finely chopped|
In a bowl, combine flour, Mexican seasoning, and garlic salt.
Add butter, milk, and eggs and beat, scraping bowl frequently, until very smooth (about 2 1/2 minutes at medium-high speed if using electric mixer).
Beat in cheese and olives.
Evenly distribute batter in 12 well-greased 1/2-cup-size containers (muffin tins or ovenproof glass custard cups).
Bake on center rack in the preheated 375° oven for 45 to 50 minutes or until well browned and firm to touch.
Remove from containers and serve hot.
If you like popovers to be especially dry, loosen from pan but leave sitting at an angle in cups; prick popovers' sides with a skewer and let stand in the turned-off oven with door slightly ajar for 8 to 10 minutes.