Yorkshire Puddings with Blue Cheese and Chive

Have you ever had popovers or yorkshire puddings? Yorkshire puddings are traditionally made with meat drippings, but I alter the recipe to be butter, yet individual molds like popovers. There's a little bit of a combo between the two. 

We used to traditionally have these for christmas dinner and the meat eaters (including myself for most of my life) would eat tenderloin. The blue cheese with a really nice cut of steak was just perfect and a delight on Christmas. I also made this recipe work for a six muffin tin, the reason for that is to use it in an alternative oven to your main meal. I use a breville convection oven/toaster, which probably gets more use than my regular oven. The smaller quantity is perfect to have for a dinner for a few friends, and they will be instantly impressed with these hot yummy cheesy eggy muffins. 

If you want to splurge, get some really great stilton blue cheese that is creamy and pungent (but not too pungent). If you are like me and really need a splurge on a weekend, then use that crumbled blue cheese you have in the fridge for salads. It will do for a normal day.

So enjoy these vegetarian popover - yorkshire pudding cross overs that make them a small quantity and easy to make for a yummy sunday dinner with the family.

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Yorkshire Puddings with Blue Cheese and Chives

makes six muffins

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INGREDIENTS

1 cup flour

2 eggs

1 cup milk

1/2 tsp salt

4 tbs crumbled blue cheese

2 tbs finely chopped chives

2 tbs butter melted

INGREDIENTS

Start by preheating your oven to 400F. Place your clean muffin tin in the hot oven while you make the batter.

Whisk together flour, eggs milk and salt and stir in the blue cheese and finely chopped chives.

Take your melted butter and pour into hot muffin tin (should have been in there for five or so minutes) and make sure melted butter is distributed evenly.

Pour the batter into the tin (it can go to the top) and evenly distribute. You have to sort of pretend the butter isn't there. Don't worry about how the butter and batter swirl around. Don't disturb the butter/batter before putting in the oven.

Bake in your 400F oven for 30-35 minutes until puffed up and golden on top. The outside should be slightly crunch and the inside yummy and hot.

If possible, serve RIGHT away. These will be the hit of your dinner table, so it's great to cook these last. If you are a meat eater, put these in the oven while the meat rests. It's even worth brining these out of the oven AFTER you have sat down with your guests if you need time. They are worth it.