Description
These popovers get a double dose of dill in both fresh form and in the Danish cheese.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 eggs
- 1/2 tsp salt
- 4 oz creamy dill cheese, I used Krondild (Dill) by Castello
- 1 small bunch fresh dill weed, finely chopped
- cooking fat for greasing the tins
Instructions
- Preheat the oven to 400°F. Place muffin or popover tin into the oven to heat up.
- Whisk flour, milk, eggs and salt together until smooth throughout
- Creamy cheese won’t crumble easily, so the best way to deal with it is to shred it using the large hole shredder. Add cheese and chopped dill weed to the batter and stir until well distributed.
- Remove the muffin tin from the oven carefully. Coat the bottom and the sides of the muffin cavities with grease. I used beef tallow, but butter, bacon grease, oil or even roast drippings will do just as well.
- Pour the batter into the tin quickly, using a ladle. Fill the cavities only half full or just slightly above.
- Bake for 20 minutes, or until puffed up and start to brown. Reduce the temperature to 350°F and bake for another 15 minutes, or until fully firm and well browned.
- Remove from the tin immediately using tongues or a reliable oven mitt.
- Enjoy warm.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Baking