Mini Chive Popovers

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Mini Chive Popovers
Makes: 16  servings Prep 25 mins Bake 450°F 10 mins Bake 375°F 20 mins Start to Finish 55 mins


  • 1 tablespoon  unsalted butter, melted, plus additional for pans
  • 2 cups  all-purpose flour
  • 1 1/2 teaspoons  salt
  • 3/4 teaspoon  freshly ground pepper
  • 1 teaspoon  ground cumin
  • 2 Pinches sugar
  • 4 large eggs, at room temperature
  • 2 1/2 cups  whole milk, at room temperature
  • 1 cup  chopped fresh chives


1. Preheat oven to 450 degree F and arrange rack in middle of oven. Using two 12-cup nonstick mini-popover pans, butter 8 cups per pan, spacing to allow for even baking.

2. Whisk together flour, salt, pepper, cumin, and sugar in a large bowl. Whisk together eggs, milk, chives, and butter in a medium bowl. Add egg mixture to flour mixture, stirring until just combined. Divide batter between prepared cups, filling them three-quarters full.

3. Bake 10 minutes. Reduce oven temperature to 375 degree F and bake until puffed and golden brown, about 20 minutes. Remove popovers from pan and serve immediately. (Can be kept warm in a 200 degree F oven up to 30 minutes.) Makes 16 servings.

Nutrition Facts

  • Servings Per Recipe 16
  • cal.(kcal)115,
  • Fat, total(g)5,
  • chol.(mg)63,
  • sat. fat(g)2,
  • carb.(g)14,
  • fiber(g)1,
  • pro.(g)5,
  • sodium(mg)255,
  • Percent Daily Values are based on a 2,000 calorie diet
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