Mini Cheddar Popovers

• 3 large eggs, at room temperature
• 1 1/4 cups low-fat or whole milk, warmed until lukewarm
• 1 1/4 cups all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper
• 23 cup grated extra-sharp Cheddar cheese
• 1/4 cup finely chopped fresh chives
• 1 Paprika or smoked paprika for dusting, optional

1. Set oven rack in bottom third of oven, and preheat oven to 500F.
2. Coat 24-cup mini muffin pan well with cooking spray.
3. Whisk eggs in medium bowl 1 minute with hand whisk, or until light yellow and frothy.
4. Whisk in milk until combined.
5. Stir in flour, salt, pepper, and cayenne pepper, then stir in cheese and chives.
6. Spoon batter into prepared muffin cups, filling almost to rim.
7. Place on bottom rack in oven, reduce oven heat to 450F, and bake 15 minutes.
8. Reduce oven heat once more to 350F, and bake 5 to 10 minutes more, or until popovers are deep golden brown.
9. Immediately unmold popovers to prevent sticking.
10. Dust with paprika (if using).
11. Serve hot or at room temperature.

eggs, lowfat, flour, salt, freshly ground black pepper, cayenne pepper, cheddar cheese, fresh chives, paprika

Taken from www.vegetariantimes.com/recipe/mini-cheddar-popovers/ (may not work)