MINI JALAPEÑO CHEDDAR POPOVERS

You know I am always a fan of a “choose your own adventure” recipe and these guys are no exception! Popovers used to be a staple at my Thanksgiving but I always thought they were difficult to make. Turns out they’re super easy and quick. They are light and airy inside, with a crispy outer shell which makes them a great alternative for a roll at Thanksgiving. I added some shredded cheddar and jalapeño to these ones and they were SO GOOD. You can add lots of different things to popovers or enjoy them on their own with a little butter or jam. While they are quick and easy, def make them right before you want to eat them as they are best super hot. Enjoy!

INGREDIENTS:
A lot of recipes say you need a popover pan, but I just used a mini muffin tin. Hence why these guys are mini…

2 tbsp salted butter
1 cup milk
1 cup AP flour
Dash of salt
2 eggs beaten
Cheddar (optional)
Jalapeño (optional)

Preheat oven to 425. Butter your muffin tin. Heat your milk on low for about 1 min on the stove. Transfer to a mixing bowl. Melt butter in the same pan and add to the bowl. Whisk in eggs and then mix in flour. Combine all together until smooth. Meanwhile shred cheddar and finely grate or chop a jalapeño. Combine and put aside. Place your tin in the oven for 2 min right before baking to get it hot. Remove from oven and pour in 1 tbsp of mixture or whatever is about up to the top line of the tin. Sprinkle in a bit more than a pinch of the cheddar mixture into each tin. Top with a tiny scoop of batter just so most of the cheese is covered. Bake for 10 min. Check to make sure tops aren’t burning, and then bake for another 2. Remove and serve!