Mini Cheesy Garlic Popovers

(I usually use shredded sharp cheddar cheese, but have also mixed it up with Monterey Jack, colby, and mozzarella. You just can’t go wrong with cheese! I also tend to add closer to 3/4 to 1 full cup, but I am sort of a freak.)

1. Spray a 24-count muffin tin (or 2 12-counts, or 4 six-counts) with cooking spray. (A popover tin would work also.) Add a few drops of oil, about 1/8 teaspoon, to each cup. Pop the tin into a 425-degree oven and heat for 5 minutes. I generally do this before I prepare everything and just pull it out when I am ready for it.

2. Whisk together milk, egg and egg white.

3. Stir in flour and seasoning. Once everything is incorporated, dump in the cheese! (I apologize, cheese gets me excited.)

4. Divide batter between preheated cups and bake for 18 to 20 minutes or until the little buggers are only slightly brown and trying to jump ship (when you open the oven, you will see what I mean).

5. Immediately remove popovers from the pan and serve warm.

6. Yum.