Title Value
Eggs, at room temperature
5 large
Whole milk, at room temperature
2 cups
All-purpose flour
2 cups
4. Vegetable oil ¼ cup
Kosher salt
1 teaspoon
Cayenne pepper, or to taste
1 pinch
Unsalted butter, softened
1 tablespoon
Nonstick vegetable oil cooking spray
1 tablespoon
Crumbled blue cheese, or to taste
½ cup


1 . Stage

Whisk eggs, milk, flour, oil, salt, and cayenne together in a large measuring cup or mixing bowl just until blended.

2 . Stage

Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.

3 . Stage

Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.

4 . Stage

Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.

5 . Stage

Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, 30 to 35 minutes.

6 . Stage

Poke each popover with a knife to allow steam to escape. Serve hot. Unknown