“Popover” may be one of the most inherently cheerful words in the language; it evokes something baked, warm, and fragrantly delicious. Infused with two savory cheeses, these foolproof, airy popovers, made in a mini-muffin pan, more than live up to their enticing name. They take little time to prepare and are best served hot, but if your oven is juggling multiple priorities, you can mix the batter a day ahead and chill, covered, until you’re ready to bake.

　　

Ingredients

makes 24 popovers

　　1 cup whole milk

　　2 large eggs

　　1 cup all-purpose flour

　　2 tablespoons unsalted butter, melted

　　1/2 teaspoon salt

　　1/8 teaspoon black pepper

　　1/3 cup finely chopped provolone cheese

　　2 tablespoons grated Parmesan cheese

　　1 1/2 tablespoons chopped chives

　　Special equipment: 24-cup mini-muffin pan

　　

Step 1

Whisk together the milk, eggs, flour, 1 tablespoon butter, the salt, and pepper until smooth, then stir in the cheeses and chives. Chill 1 hour to allow batter to rest.

　　

Step 2

Preheat the oven to 425°F with the rack in the upper third. Butter a mini-muffin pan with the remaining tablespoon butter, then heat in the oven until the butter sizzles, about 2 minutes.

　　

Step 3

Gently stir the batter, then divide among the muffin cups (they will be about two-thirds full). Bake until puffed and golden brown, 18 to 20 minutes. Serve immediately.

　　The Epicurious Cookbook