Recipe

Don’t Cry Over Extra Milk and Make These Cheese and Chive Popovers Instead

By Stephanie Lee at Northwestern University

There’s nothing more heartbreaking than throwing out half a carton of milk because it’s gone moldy. But some weeks you just don’t eat enough cereal, and straight chugging your leftover milk is a surefire way to a stomachache. This recipe will help you convert excess dairy into deliciousness before it spoils.

Cheese and Chive Popovers

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 12
  • Easy
Ingredients
  • 1 cup milk
  • 2 tablespoon butter, melted and cooled
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup cheddar cheese, grated
  • 1 tablespoon chives, chopped

Step 1

Preheat oven to 375°F, gather all ingredients and grease muffin tin with butter or cooking spray.

Photo by James Malnati

Step 2

Whisk milk, butter, flour, salt and eggs in bowl until smooth. Fold in cheese and chives.

Photo by James Malnati

Step 3

Warm muffin tin for 2-3 minutes in oven and fill each cup halfway with batter.

Photo by James Malnati

Step 4

Bake for 30 minutes or until popovers start to puff and brown on top.

Photo by James Malnati

Step 5

Enjoy!

Photo by James Malnati

Want more milk recipes? Check these out: