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1 1/2 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
Pinch ground nutmeg
2 cups milk
1/2 cup heavy or whipping cream
4 ounces herb chèvre, cut into 18 to 20 pieces
* FreshDirect Note: Since walnut oil is only used for brushing the muffin cups
in this recipe, you may wish to substitute vegetable oil if walnut oil is out of stock
Preheat oven to 400° F.
Brush 18 to 20 muffin cups with walnut oil.
Place the eggs, flour, salt, pepper, thyme, and nutmeg in a blender container.
Blend until well combined, about 10 seconds. Scrape down the sides of the container.
With the blender running, slowly pour in the milk and cream and blend until
Place the prepared muffin tins in the oven to warm
slightly. Remove the warmed tins and fill each halfway with batter. Place a piece of the cheese in the center of each cup.
Pour in the remaining batter to fill each cup two-thirds.
Bake the popovers until puffed and golden, 40 to 50 minutes. Serve immediately.